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

Source: Midwest Living


Recipe Summary

25 mins


Ingredient Checklist


Instructions Checklist
  • In a large saucepan, cook ravioli according to package directions, except omit oil and salt; drain. Rinse with cold water; drain.

  • Arrange greens on 4 dinner plates. Top with cooked ravioli, red pepper, tomato, carrot, and herbs.

  • 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

302 calories; fat 14g; cholesterol 43mg; saturated fat 5g; carbohydrates 33g; mono fat 5g; poly fat 1g; insoluble fiber 5g; sugars 6g; protein 11g; vitamin a 2915.4IU; vitamin c 48.4mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 1.2mg; vitamin b6 0.2mg; folate 92.7mcg; sodium 456mg; potassium 434mg; calcium 141.4mg; iron 2.2mg.