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Vegetable Platter

chef.samuel's picture
Ingredients
  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
Directions

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

Recipe Summary

Difficulty Level: 
Better Buy
Cuisine: 
Caribbean
Course: 
Main Dish
Method: 
Tossed
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Healthy

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