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Ravioli and Greens Salad
Ingredients
- 1 9 ounce package refrigerated whole wheat four cheese ravioli
- 6 cups torn mixed greens
- 1 medium red pepper, cut into bite-size strips
- 1 medium yellow and/or red tomato, cut into wedges
- 1/4 cup shredded carrot
- 1/4 cup snipped fresh basil, oregano and/or dill
- 1/4 cup white wine vinegar or white vinegar
- 2 tablespoons water
- 2 tablespoons olive oil
- 2 teaspoons sugar
- 2 cloves garlic, minced
- 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.
From the Test KitchenMoney-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 Facts
(Ravioli and Greens Salad)
- Servings Per Recipe 4,
- cal. (kcal) 302,
- Fat, total (g) 14,
- chol. (mg) 43,
- sat. fat (g) 5,
- carb. (g) 33,
- Monosaturated fat (g) 5,
- Polyunsaturated fat (g) 1,
- fiber (g) 5,
- sugar (g) 6,
- pro. (g) 11,
- vit. A (IU) 2915,
- vit. C (mg) 48,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 93,
- sodium (mg) 456,
- Potassium (mg) 434,
- calcium (mg) 141,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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