• 21 Ratings

The vegetables in this salad are first browned to perfection in the oven. The fresh avocado that's added just before serving, provides a buttery flavor.

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Ingredients

Directions

  • Preheat oven to 425 degrees F. Place potatoes, onion, and garlic in a 15x10x1-inch baking pan. Drizzle olive oil; toss to coat. Roast, uncovered, 20 minutes. Stir vegetables; add corn. Roast 15 to 20 minutes more or until vegetables are tender and browned.

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  • For dressing, in large bowl whisk together mayonnaise, vinegar, salad dressing mix, and cayenne pepper. Add roasted vegetables; toss to coat. Stir in celery, eggs, and avocado. Season to taste with salt and pepper. Transfer to serving dish. Sprinkle with parsley. Serve warm or chilled. Makes 12 serving.

Tips

Combine all ingredients except the avocado. Cover and refrigerate up to 24 hours. Just before serving, stir in avocado. Thin dressing with a little milk if needed.

Nutrition Facts

167 calories, (2 g saturated fat, 58 mg cholesterol, 362 mg sodium, 19 g carbohydrates, 2 g fiber, 4 g protein.


Reviews

21 Ratings
  • 5 star values: 10
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 3