Nutrition Facts
Nutrition facts per serving:
- Servings Per Recipe 4 servings (about 2 cups salad and 2 tablespoons dressing)
- Calories302
- Total Fat (g)14
- Saturated Fat (g)5
- Monounsaturated Fat (g)5
- Polyunsaturated Fat (g)1
- Cholesterol (mg)43
- Sodium (mg)456
- Carbohydrate (g)33
- Total Sugar (g)6
- Fiber (g)5
- Protein (g)11
- Vitamin C (DV%)82
- Calcium (DV%)14
- Iron (DV%)12
*Percent Daily Values are base on a 2,000 calorie diet
Ravioli and Greens Salad
Makes:
4 servings (about 2 cups salad and 2 tablespoons dressing)
Start to Finish: 25 minutes
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.







