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

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.