Ravioli and Greens Salad

Ingredients

• 1  9-ounce packagerefrigerated whole wheat four cheese ravioli
• 6  cupstorn mixed greens
• 1  mediumred pepper, cut into bite-size strips
• 1  mediumyellow and/or red tomato, cut into wedges
• 1/4  cupshredded carrot
• 1/4  cupsnipped fresh basil, oregano and/or dill
• 1/4  cupwhite wine vinegar or white vinegar
• 2  tablespoonswater
• 2  tablespoonsolive oil
• 2  teaspoonssugar
• 2  clovesgarlic, minced
• 1/4  teaspoonground 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.

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.