Buck Run Salad by Chef Pete

He claims it was over the top, and healthy. Who am I to criticize? I'm going to try it in my test kitchen.



Buck Run Salad


1 lb. red potatoes (about 6), cut into 1-inch chunks

2 carrots, cut into 1/4-inch-thick slices

1 small red onion, cut into thin wedges

1 Tbsp. olive oil infused w/ peppered sun-dried tomatoes

2 yellow squash

2 Tbsp. Pesto

1 Tbsp. minced garlic

1 pkg. (10 oz.) torn romaine lettuce

1/3 cup Light Ranch Dressing

2 Tbsp. Grated Parmesan Cheese



HEAT oven to 425°F.

COMBINE first 7 ingredients in 15x10x1-inch pan.

BAKE 25 min. or until tender, stirring after 15 min. Cool 5 min.

TOSS lettuce with dressing; place on 4 serving plates. Top with vegetable mixture and cheese.

Sprinkle salads with freshly ground black pepper.