Ravioli and Greens Salad | Midwest Living

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Ravioli and Greens Salad

Ravioli and Greens Salad

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  • Makes: 4 servings
  • Start to Finish 25 mins

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This tortellini and vegetable salad recipe features a vinaigrette that has very little oil but tons of flavor.


  • 1 9 - ounce package refrigerated whole wheat four cheese ravioli
  • 6 cups torn mixed greens
  • 1 medium red pepper, cut into bite-size strips
  • 1 medium yellow and/or red tomato, cut into wedges
  • 1/4 cup shredded carrot
  • 1/4 cup snipped fresh basil, oregano and/or dill
  • 1/4 cup white wine vinegar or white vinegar
  • 2 tablespoons water
  • 2 tablespoons olive oil
  • 2 teaspoons sugar
  • 2 cloves garlic, minced
  • 1/4 teaspoon ground black pepper


  1. In a large saucepan, cook ravioli according to package directions, except omit oil and salt; drain. Rinse with cold water; drain.
  2. Arrange greens on 4 dinner plates. Top with cooked ravioli, red pepper, tomato, carrot, and herbs.
  3. For dressing, in a screw-top jar, combine white wine vinegar, water, oil, sugar, garlic, and black pepper. Cover and shake well. Drizzle over salads.


  • Money-Saving Tip: Use canned tomatoes rather than fresh, but make sure to rinse them well or get the no-salt-added kind to keep from adding any sodium to the salad.

Nutrition Facts

(Ravioli and Greens Salad)

Servings Per Recipe 4, Riboflavin (mg) 0, chol. (mg) 43, Thiamin (mg) 0, Monounsaturated fat (g) 5, Pyridoxine (Vit. B6) (mg) 0, sat. fat (g) 5, Niacin (mg) 1, pro. (g) 11, iron (mg) 2, vit. A (IU) 2915, Cobalamin (Vit. B12) (µg) 0, cal. (kcal) 302, calcium (mg) 141, Fat, total (g) 14, carb. (g) 33, vit. C (mg) 48, fiber (g) 5, Folate (µg) 93, Polyunsaturated fat (g) 1, Potassium (mg) 434, sugar (g) 6, sodium (mg) 456

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