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Nutrition Facts
Nutrition facts per serving:
- 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 base on a 2,000 calorie diet
Ravioli and Greens Salad
Makes:
4
servings
Serving size:
2 cups salad and 2 tablespoons dressing
Start to Finish:
25 mins
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
In a large saucepan, cook ravioli according to package directions, except omit oil and salt; drain. Rinse with cold water; drain.
Arrange greens on 4 dinner plates. Top with cooked ravioli, red pepper, tomato, carrot, and herbs.
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.
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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.
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