Ravioli Salad, Diabetic Friendly

Use purchased Italian salad dressing and toss with ravioli, broccoli, carrots, and pea pods to make this salad. Other reduced-calorie dressings work also. The 2 to 6 hrs is chill time.

• Ready In: 2 hrs 20 mins
• Serves: 4-8

Ingredients

• 1 (9 ounce) package  refrigerated light  cheese ravioli
• 3  cups broccoli florets
• 1  cup  sliced carrot
• 2  green onions, sliced (1/4 cup)
• 1⁄2 cup  bottled  reduced-calorie Italian dressing or 1⁄2 cup  balsamic vinaigrette
• 1  large tomatoes, chopped
• 1  cup  fresh  pea pods, halved crosswise
• 8  lettuce leaves (optional)

Directions

1. Cook ravioli according to package directions, except omit any oil or salt. Add broccoli and carrots the last 3 minutes of cooking time (return to boiling after vegetables are added and then finish cooking). Drain. Rinse with cold running water; drain again.
2. In a large bowl combine, pasta mixture and green onions; drizzle with dressing. Toss to coat. Cover and chill for 2 to 6 hours.
3. To serve, gently stir tomato and pea pods into salad. If desired, serve on lettuce leaves.
4. Makes 8 (1-cup) side-dish servings.