Roasted Vegetable Salad with Buttermilk Ranch Dressing (Farmers' Market- Year Four: Volume 4; July, 2013)

Prep time: 1 hour

Cook time: 45 min
Ready in: 1 hour, 45 min
Serves: 6- 8

Ingredients: 
DRESSING:
2 c. mayonnaise
1 c. sour cream
1/2 c. buttermilk
1/3 c. sweet onion- chopped
1 1/2 tsp. garlic- minced
2 T. Italian parsley- chopped
1/4 tsp. salt
1/4 tsp. pepper
1/2 tsp. sugar

SALAD:
2 lb. Fingerling potatoes (skins on)- cut any larger potatoes in halves or thirds
5 large carrots- cut into 1" rounds
5 stalks celery- cut into 1" pieces
2 ears of corn- boiled and kernels cut off of cobs

Olive oil
1 1/2 tsp. salt
1/2 tsp. pepper

TOPPINGS:
1/3 c. aged/ hard Cheddar cheese- grated
1/2 T. fresh Italian parsley- chopped
1 1/2 T. green onion- sliced thin
1/2 lb. thick cut bacon- cooked crisp, chopped coarse
3 hard boiled eggs- sliced
1/3 c. pecans- toasted
Salt (to taste)
Pepper (to taste)

Directions: 
- Preheated oven to 400
- Pulse all dressing ingredients in a food processor and refrigerate
- Place all veggies in a roasting pan and spread out

- Drizzle with olive oil and stir well to coat

- Sprinkle on salt and pepper and stir again to distribute

- Roast for 25 min, stirring occasionally

- Remove celery, place on a platter

- Continue roasting carrots and potatoes for another 15 min, stirring occasionally

- Remove carrots, place on platter with celery

- Roast potatoes and corn another 5 min

- Place potatoes and corn on platter with celery and carrots and let cool
- Arrange all toppings over vegetables

- Pour desired amount of dressing over top

- Sprinkle with salt and pepper and serve  

*Jen found recipe here