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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 Kitchen
- Tip 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 Facts
(Ravioli and Greens Salad)
- Servings Per Recipe 4,
- Calories 302,
- Protein (gm) 11,
- Carbohydrate (gm) 33,
- Fat, total (gm) 14,
- Cholesterol (mg) 43,
- Saturated fat (gm) 5,
- Monosaturated fat (gm) 5,
- Polyunsaturated fat (gm) 1,
- Dietary Fiber, total (gm) 5,
- Sugar, total (gm) 6,
- Vitamin A (IU) 2915,
- Vitamin 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 (DV %) 141,
- Iron (DV %) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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