Ravioli and Greens Salad

This tortellini and vegetable salad recipe features a vinaigrette that has very little oil but tons of flavor.

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3.5 by 3 people

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  • Makes: 4 servings
  • Serving Size: 2 cups salad and 2 tablespoons dressing
  • Start to Finish: 25 mins

Ravioli and Greens Salad

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

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.

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Nutrition Facts (Ravioli and Greens Salad)

  • Per serving:
  • 302 kcal ,
  • 14 g fat
  • (5 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 5 g monounsaturated fat ),
  • 43 mg chol. ,
  • 456 mg sodium ,
  • 33 g carb. ,
  • 5 g fiber ,
  • 6 g sugar ,
  • 11 g pro.
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3 Ratings

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