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; 14 g total fat; 5 g saturated fat; 1 g polyunsaturated fat; 5 g monounsaturated fat; 43 mg cholesterol; 456 mg sodium. 434 mg potassium; 33 g carbohydrates; 5 g fiber; 6 g sugar; 11 g protein; 2915 IU vitamin a; 48 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 93 mcg folate; 0 mcg vitamin b12; 141 mg calcium; 2 mg iron;

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