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ravioli salad, diabetic friendly

Photo by: Debbwl
review
Private Recipe by
Annacia *
Moose Jaw, SK

Use purchased Italian salad dressing and toss with ravioli, broccoli, carrots, and pea pods to make this salad. Other reduced-calorie dressings work also.

yield serving(s)
prep time 20 Min
cook time 15 Min
method Stove Top

Ingredients For ravioli salad, diabetic friendly

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

How To Make ravioli salad, diabetic friendly

  • 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 and 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.
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