MINI RAVIOLI ANTIPASTO SALAD

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Mini Ravioli Antipasto Salad image

This came from the June 8,2004 issue of Women's World. I like this for dinner. I made this without the green olives due to personal preferences.

Provided by Shari2

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

1 (13 ounce) bag frozen mini cheese ravioli
1 (12 ounce) jar marinated artichoke hearts, drained
6 ounces mozzarella cheese, bocconcini and halved
1 cup grape tomatoes, halved
2 ounces pepperoni slices
1/4 cup thinly sliced red onion
1/4 cup pitted green olives, halved
1/4 cup fresh basil leaf, thinly sliced
1/2 cup bottled red wine and vinegar salad dressing
6 ounces Baby Spinach

Steps:

  • Cook the frozen ravioli until done and rinse with cold water and drain well.
  • In a large bowl combine rest of the ingredients except for the spinach.
  • Add the ravioli and toss gently.
  • Place spinach on serving platter and top with salad.
  • Enjoy.

Nutrition Facts : Calories 275.7, Fat 17.5, SaturatedFat 8, Cholesterol 48.4, Sodium 716.7, Carbohydrate 15.5, Fiber 9.2, Sugar 2.9, Protein 16.9

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