Ravioli Salad, Diabetic Friendly

Recipe by Annacia
READY IN: 2hrs 20mins
SERVES: 4-8
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (9 ounce) package refrigerated light cheese ravioli
  • 1
    cup sliced carrot
  • 2
    green onions, sliced (1/4 cup)
  • 12
    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)
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DIRECTIONS

  • 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.
  • In a large bowl combine, pasta mixture and green onions; drizzle with dressing. Toss to coat. Cover and chill for 2 to 6 hours.
  • To serve, gently stir tomato and pea pods into salad. If desired, serve on lettuce leaves.
  • Makes 8 (1-cup) side-dish servings.
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