Hey Folks,
Awesome post below
on one “Ravioli Salad” written by DiabeticLiving . I found this on the DiabeticLivingOnline.com and
I’m reprinting the whole thing here for your convenience.
Makes: 8
servings
Serving Size: 1
cup
Carb Grams Per
Serving: 34
Ingredients
1 9 - ounce
package refrigerated light cheese ravioli
3 cups broccoli
florets
1 cup sliced
carrots
2 green
onions, sliced (1/4 cup)
1/2 cup bottled
reduced-calorie Italian salad dressing or balsamic vinaigrette
1 large tomato,
chopped
1 cup fresh
pea pods, halved crosswise
8 lettuce
leaves (optional)
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.
Did anyone else out
there have tried this recipe? Share your results with me in the comments below.
Cheers,
Mauri
Source article and image :
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