Ravioli Salad, Diabetic Friendly |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 8 |
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Use purchased Italian salad dressing and toss with ravioli, broccoli, carrots, and pea pods to make this salad. Other reduced-calorie dressings work also. The 2 to 6 hrs is chill time. Ingredients:
1 (9 ounce) package refrigerated light cheese ravioli |
3 cups broccoli florets |
1 cup sliced carrot |
2 green onions, sliced (1/4 cup) |
1/2 cup bottled reduced-calorie italian dressing or 1/2 cup balsamic vinaigrette |
1 large tomato, chopped |
1 cup fresh pea pods, halved crosswise |
8 lettuce leaves (optional) |
Directions:
1. Cook ravioli according to package directions, except omit any oil or salt. Add broccoli and carrots the last 3 minutes of cooking time (return to boiling after vegetables are added and then finish cooking). Drain. Rinse with cold running water; drain again.
2. In a large bowl combine, pasta mixture and green onions; drizzle with dressing. Toss to coat. Cover and chill for 2 to 6 hours.
3. To serve, gently stir tomato and pea pods into salad. If desired, serve on lettuce leaves.
4. Makes 8 (1-cup) side-dish servings.
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