Ravioli salad with vegetables and ham

1 Servings

Ingredients

Quantity Ingredient
¼ cup Olive oil
¼ cup Red wine vinegar
1 tablespoon Chopped fresh rosemary or 1 1/2 teaspoons dried
1 large Garlic clove; minced
1 teaspoon Sugar
½ teaspoon Dried crushed red pepper
9 ounces Fresh cheese ravioli; fresh cooked
1½ cup Diced ham
1 Red bell pepper; diced
1 Jar marinated mushrooms; (3.75 ounce) drained
4 Green onions; chopped
Black olives; (optional)
Grated Parmesan cheese
4 Servings

Directions

Combine first 6 ingredients in large bowl and whisk to blend. Rinse ravioli under cold water to cool; drain. Add ravioli, ham, bell pepper, mushrooms and green onions to vinaigrette; toss to coat. Season salad to taste with salt and pepper. Cover and chill at least 30 minutes. (Can be prepared 3 hours ahead; mix occasionally. Let stand at room temperature 30 minutes before serving.)

Arrange salad on large platter. Garnish with olives, if desired. Serve, passing Parmesan cheese separately.

Bon Appétit March 1995 Tammy Moore-Worthington: Artesia, New Mexico Posted to MC-Recipe Digest by shade <liveoak@...> on Apr 5, 1998

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