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Spinach and Ravioli Salad

Ingredients:

12 oz package fresh ravioli or tortellini
2 cups fresh spinach, washed and trimmed
18 cherry tomatoes, halved
12 mushrooms, sliced
1 yellow bell pepper, cut into thin rings

Tomato Herb Dressing
2/3 cup Italian tomato sauce
1/4 cup water
3 tbsp canola oil
2 tbsp lemon juice
1 tbsp grated Parmesan cheese
1 tbsp brown sugar
2 tsp fresh basil, chopped
1/2 tsp crushed oregano
1 clove garlic, crushed

Directions:

To prepare dressing: combine tomato sauce, water, canola oil, lemon juice, cheese, sugar, basil, oregano and garlic in a medium bowl, Stir to mix.
Cook ravioli according to package directions. Drain. Rinse under cold running water to cool. Cover with cold water and refrigerate until needed. Drain well before using.
Tear spinach into bite-sized pieces and place in a large salad bowl. Arrange cherry tomatoes, mushrooms and pepper rings on top of spinach. Top with ravioli. Drizzle dressing over salad. Grind fresh pepper on top to taste. Serve with warm Italian bread

6 servings

Recipe compliments of Canola Info