Ingredients
800g baby chat potato, halved
2 parsnips, peeled and cut into thick 5cm lengths
1 tablespoon olive oil
1 tablespoon chopped fresh rosemary
Salt and pepper, to taste
340g jar artichoke hearts, drained and quartered
100g prosciutto, grilled until crisp and broken into strips
1/2 cup flat-leaf parsley leaves, roughly chopped
1/3 cup KRAFT Coleslaw Dressing
1 tablespoon seeded mustard
Description
Roast Potato, Parsnip And Artichoke Salad
Kraft Canada
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