Nutrition Facts

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Nutrition facts per serving:

  • Servings Per Recipe 4
    • cal.(kcal)302
    • Fat, total(g)14
    • chol.(mg)43
    • sat. fat(g)5
    • carb.(g)33
    • Monosaturated fat(g)5
    • Polyunsaturated fat(g)1
    • fiber(g)5
    • sugar(g)6
    • pro.(g)11
    • vit. A(IU)2915
    • vit. C(mg)48
    • Thiamin(mg)0
    • Riboflavin(mg)0
    • Niacin(mg)1
    • Pyridoxine (Vit. B6)(mg)0
    • Folate(g)93
    • sodium(mg)456
    • Potassium(mg)434
    • calcium(mg)141
    • iron(mg)2
    *Percent Daily Values are base on a 2,000 calorie diet
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    Ravioli and Greens Salad

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

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    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.

    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.
    Ravioli and Greens Salad


     
     
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