Ravioli Salad

By bakers_delight85

Ingredients

• 1 9-oz. package reduced-fat cheese ravioli
• 1/3 cup fat-free chicken broth
• 2 Tbsp. olive oil
• 2 tsp. lemon juice
• 1 1/2 tsp. apple cider vinegar
• 1/4 cup chopped fresh chives or thinly sliced green onion tops
• 1/4 cup finely chopped fresh parsley leaves
• 2 Tbsp. chopped fresh or 2 tsp. dried basil leaves
• 1 tsp. dried thyme leaves
• 1/4 tsp. dry mustard
• 1/4 tsp. white pepper
• Dash cayenne pepper (optional)
• 1/2 tsp. salt, or to taste (optional)
• 1 14 3/4-oz. water-packed artichoke heart quarters, well drained
• 1 cup cooked, or canned, cannellini beans
• 2 cups cubed fresh tomatoes
• 1 1/2 cups diced zucchini
• 1/2 red bell pepper, seeded and diced
• 1 celery stalk, diced

Details

Servings 5

Preparation

Step 1

Cook ravioli according to package directions. Rinse and drain in colander. Reserve.
In large serving bowl, combine broth, oil, lemon juice, vinegar, chives, parsley, basil, thyme, mustard, white pepper and cayenne pepper and salt, if desired. Stir to mix well.
Add ravioli, artichoke hearts, beans, tomatoes, zucchini, red pepper and celery and stir to mix well.
Cover and chill in refrigerator 2 or 3 hours, stirring occasionally, to allow flavors to blend. Salad can be made a day ahead and refrigerated until needed.
Per serving: 180 calories, 6g fat, 2.2mg cholesterol, 339mg sodium, 7g protein, 27g carb