|Low calorie dressing||8 Ounce (1 Bottle)|
|Mushroom slices||1 Cup (16 tbs)|
|Red pepper strips||1 Cup (16 tbs)|
|Zucchini slices||1 Cup (16 tbs), cut in half|
|Canned sliced pitted ripe olives||2 1⁄4 Ounce, drained (1 Can Or About 1/2 Cup)|
|Dried cheese filled ravioli||14 Ounce, cooked, drained, chilled (2 Packages Of 7 Ounce Each)|
|100% grated parmesan cheese||2 Ounce (1/2 Cup)|
|Torn assorted greens||1 1⁄2 Quart|
Pour dressing over combined mushrooms, peppers, zucchini and olives.
Cover; marinate in refrigerator several hours or overnight.
Drain, reserving dressing.
Toss together vegetable mixture, ravioli and 1/4 cup cheese.
Spoon vegetable mixture onto greens-covered serving platter; sprinkle with remaining cheese.
Serve with reserved dressing