Mini Ravioli Antipasto Salad

Prep Time: 15 Minutes

Cook Time: 5 Minutes

Ready In: 20 Minutes

Servings: 4

This came from the June 8,2004 issue of Women's World. I like this for dinner. I made this without the green olives due to personal preferences.

Ingredients:

1 (13 ounce) bag frozen mini cheese ravioli

1 (12 ounce) jar marinated artichoke hearts, drained

6 ounces mozzarella cheese, bocconcini and halved

1 cup grape tomatoes, halved

2 ounces pepperoni slices

1/4 cup thinly sliced red onion

1/4 cup pitted green olives, halved

1/4 cup fresh basil leaf, thinly sliced

1/2 cup bottled red wine and vinegar salad dressing

6 ounces baby spinach

Directions:

1. Cook the frozen ravioli until done and rinse with cold water and drain well.
2. In a large bowl combine rest of the ingredients except for the spinach.
3. Add the ravioli and toss gently.
4. Place spinach on serving platter and top with salad.
5. Enjoy.

By RecipeOfHealth.com