Ravioli Salad, Diabetic Friendly - cooking recipe

Ingredients

1 (9 ounce) package refrigerated light cheese ravioli
3 cups broccoli florets
1 cup sliced carrot
2 green onions, sliced (1/4 cup)
1/2 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)

Preparation

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.