Sunday, May 22, 2011

Autumn Salad

You may be asking why I would make an "Autumn Salad" in the spring. The answer is because this is my absolute favorite salad in the entire world! I first tasted this salad at "Tina's Italian Cafe" in Gurnee, Illinois. I have tried to replicate it here. I hope you like it. My daughter, Jessica, and I could eat this every day!
This photo shows an individual serving. I think it looks very pretty if you make up the plates individually.
This would make a nice lunch or side-salad with dinner. If you want to make it an entree size, then ¼ of this salad would be 8 points +.

serves 6 ( 5 points + )

  • 5 oz. mixed greens
  • ¼ c. dried cranberries
  • 1 large sweet potato, cooked, peeled, cooled and cubed ( I microwaved mine and then cooled in the freezer)
  • 8 oz. pumpkin ravioli, boiled and drained
  • ⅓ c. crumbled gorgonzola cheese
  • ½ c. raspberry walnut dressing ( Newman's Own or Ken's )

Place greens on each plate. Top with cranberries, then diced sweet potato. Cut each ravioli in half and arrange on top of plates. Sprinkle with cheese. Drizzle with dressing.


  1. This salad looks amazing..... Summer, Spring, Winter or Fall! :-) Definitely bookmarking this to try.

  2. OOOH....what a great looking recipe. AND time of the year! I've bookmarked it!!! Have a great day.


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