| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Ham, Salad, Pasta |
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Olive oil |
| 1/4 |
c |
Red wine vinegar |
| 1 |
tb |
Chopped fresh rosemary or 1 1/2 teaspoons dried |
| 1 |
lg |
Garlic clove; minced |
| 1 |
ts |
Sugar |
| 1/2 |
ts |
Dried crushed red pepper |
| 9 |
oz |
Fresh cheese ravioli; fresh cooked |
| 1 1/2 |
c |
Diced ham |
| 1 |
|
Red bell pepper; diced |
| 1 |
|
Jar marinated mushrooms; (3.75 ounce) drained |
| 4 |
|
Green onions; chopped |
|
|
Black olives; (optional) |
|
|
Grated Parmesan cheese |
|
4 |
Servings |
INSTRUCTIONS
Combine first 6 ingredients in large bowl and whisk to blend. Rinse ravioli
under cold water to cool; drain. Add ravioli, ham, bell pepper, mushrooms
and green onions to vinaigrette; toss to coat. Season salad to taste with
salt and pepper. Cover and chill at least 30 minutes. (Can be prepared 3
hours ahead; mix occasionally. Let stand at room temperature
30 minutes before serving.)
Arrange salad on large platter. Garnish with olives, if desired. Serve,
passing Parmesan cheese separately.
Bon Appétit March 1995 Tammy Moore-Worthington: Artesia, New Mexico
Posted to MC-Recipe Digest by shade <liveoak@polaris.net> on Apr 5, 1998
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