Ravioli Salad, Diabetic Friendly
photo by Debbwl
- Ready In:
- 2hrs 20mins
- Ingredients:
- 8
- Serves:
-
4-8
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 tomatoes, chopped
- 1 cup fresh pea pods, halved crosswise
- 8 lettuce leaves (optional)
directions
- 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.
- In a large bowl combine, pasta mixture and green onions; drizzle with dressing. Toss to coat. Cover and chill for 2 to 6 hours.
- To serve, gently stir tomato and pea pods into salad. If desired, serve on lettuce leaves.
- Makes 8 (1-cup) side-dish servings.
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Reviews
-
This makes an outstanding lunch! Loved the colors and flavors both! I made using honey mustarded vinaigrette which worked so well with this nice combo of raviolis, blanched and raw veggies. I did add the veggies and raviolis to the boiling all at the same time as we like our raviolis al dente, we let this chill for the full six hours which tasted like the perfect marinate time. This is so yummy and healthy that it will be a staple in our home. Thanks for the post.