Ravioli Salad With Vegetables And Ham
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Ham, Pasta, Salad | 1 | Servings | |
INGREDIENTS
| 1/4 | c | Olive oil |
| 1/4 | c | Red wine vinegar |
| 1 | T | Chopped fresh rosemary or 1 |
| 1/2 teaspoons dried | ||
| 1 | Garlic clove, minced | |
| 1 | t | Sugar |
| 1/2 | t | 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 | ||
| minutes before serving.), minutes before serving. | ||
| Servings |
INSTRUCTIONS
1998 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 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,
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Nutrition (calculated from recipe ingredients)
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Calories: 2067
Calories From Fat: 1162
Total Fat: 131.7g
Cholesterol: 412.4mg
Sodium: 7629.3mg
Potassium: 2059mg
Carbohydrates: 78.4g
Fiber: 8g
Sugar: 21.2g
Protein: 140.1g