Ravioli and Greens Salad
This tortellini and vegetable salad recipe features a vinaigrette that has very little oil but tons of flavor.
Total Time:
25 mins
Servings:
4 servings (about 2 cups salad and 2 tablespoons dressing)
Ingredients
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1 9-ounce package refrigerated whole wheat four cheese ravioli
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6 cups torn mixed greens
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1 medium red pepper, cut into bite-size strips
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1 medium yellow and/or red tomato, cut into wedges
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1/4 cup shredded carrot
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1/4 cup snipped fresh basil, oregano and/or dill
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1/4 cup white wine vinegar or white vinegar
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2 tablespoons water
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2 tablespoons olive oil
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2 teaspoons sugar
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2 cloves garlic, minced
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1/4 teaspoon ground black pepper
Directions
1.
In a large saucepan, cook ravioli according to package directions, except omit oil and salt; drain. Rinse with cold water; drain.
2.
Arrange greens on 4 dinner plates. Top with cooked ravioli, red pepper, tomato, carrot, and herbs.
3.
For dressing, in a screw-top jar, combine white wine vinegar, water, oil, sugar, garlic, and black pepper. Cover and shake well. Drizzle over salads.
4.
Money-Saving Tip: Use canned tomatoes rather than fresh, but make sure to rinse them well or get the no-salt-added kind to keep from adding any sodium to the salad.
Nutrition information
Calories 302, Total Fat 14 g, Saturated Fat 5 g, Monounsaturated Fat 5 g, Polyunsaturated Fat 1 g, Cholesterol 43 mg, Sodium 456 mg, Carbohydrate 33 g, Total Sugar 6 g, Fiber 5 g, Protein 11 g. Daily Values: Vitamin A 0%, Vitamin C 82%, Calcium 14%, Iron 12%.
Percent Daily Values are based on a 2,000 calorie diet
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