Ravioli Salad

This simple chilled ravioli salad is bursting with vegetables--broccoli, carrots, tomato, and pea pods. It's a good choice for summer picnics or barbecues. Using purchased Italian salad dressing saves prep time, and you can easily substitute other reduced-calorie dressings to switch up the flavor.

Diabetic Living Magazine
Source: Diabetic Living Magazine

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Recipe Summary

active:
30 mins
total:
2 hrs 30 mins
Servings:
8

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • Cook ravioli according to package directions, except omit any oil or salt. Add broccoli and carrots for 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.

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  • Combine pasta mixture and scallions in a large bowl; 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.

Nutrition Facts

Serving Size:
1 cup
Per Serving:
237 calories; protein 10.5g; carbohydrates 34.2g; dietary fiber 3.5g; sugars 3.6g; fat 7.1g; saturated fat 2.3g; cholesterol 40.5mg; vitamin a iu 2730.4IU; vitamin c 32.8mg; folate 29.9mcg; calcium 96.7mg; iron 1.6mg; magnesium 11.8mg; potassium 205.8mg; sodium 476.6mg.
Exchanges:

2 starch, 1 fat, 1/2 lean protein, 1/2 vegetable
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