STREAMING NOW: Tia Mowry At Home

Ravioli Salad, Diabetic Friendly

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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.”
READY IN:
2hrs 20mins
SERVES:
4-8
UNITS:
US

Ingredients Nutrition

  • 1 (9 ounce) packagerefrigerated light cheese ravioli
  • 3 cups broccoli florets
  • 1 cup sliced carrot
  • 2 green onions, sliced (1/4 cup)
  • 12 cup bottled reduced-calorie Italian dressing or 12 cup balsamic vinaigrette
  • 1 large tomatoes, 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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: