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




  • 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; 14 g total fat; 43 mg cholesterol; 456 mg sodium. 33 g carbohydrates; 11 g protein;