If you would like to serve this as a main dish then the points value is 9+ ( for 1/6 of the salad) I made this as a side dish with Maple and Soy Glazed Flank Steak.
serves 12 ( about ⅔ c. = 4 points+)
- 20 oz. package refrigerated cheese ravioli
- 2 c. fresh cut green beans
- ½ c. julienned sun-dried tomatoes ( not packed in oil)
- 1 lb. Roma tomatoes, seeded and chopped
- 2 T. olive oil
- 2 T. red wine vinegar
- 1 garlic clove, minced
- ½ tsp. salt
- ¼ tsp. pepper
- ¼ c. ( 1 oz) shaved Romano cheese
Bring a large pot of water to a boil. Add green beans and cook for 5 minutes. Add ravioli and cook until ravioli rises to the surface of the water. Drain green beans and ravioli.
Place ravioli mixture in a large bowl. Add sun-dried tomatoes and Roma tomatoes.
In a small bowl, whisk together oil, vinegar, garlic salt and pepper. Drizzle over ravioli mixture and toss to coat. Top with shaved Romano cheese.
adapted from "Cooking Light"
I'm totally going to make this!
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