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

Source: Midwest Living
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Ingredients

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Directions

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

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

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  • 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; total fat 14g; saturated fat 5g; polyunsaturated fat 1g; monounsaturated fat 5g; cholesterol 43mg; sodium 456mg; potassium 434mg; carbohydrates 33g; fiber 5g; sugar 6g; protein 11g; vitamin a 2915IU; vitamin c 48mg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 93mcg; vitamin b12mcg; calcium 141mg; iron 2mg.

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