Ravioli & Asparagus Salad

Serves: 4

Your rating: None (2 votes)

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free peanut-free iconPeanut-free soy-free iconSoy-free

This is one of our favorite recipes from the PCC Deli.

Ingredients

Preparation

Cook the ravioli according to package instructions (in boiling water, for approximately 6 minutes). Drain and rinse well until cool. Toss with the 1 tablespoon of olive oil and keep chilled.

Blanch the asparagus. Slice thinly on the diagonal. Rinse and chop the parsley. Remove the tips and the base of the green onions and slice thinly on the diagonal. Rinse the red pepper, remove the seeds and slice thinly into approximately 2-inch strips.

In a bowl, combine 2/3 cup olive oil, lemon juice, sundried tomates, garlic and cracked pepper. Mix well. Pour over the ravioli, add the remaining ingredients and toss well. Serve chilled with grilled fish, chicken or tofu cutlets.

Recipe by PCC Deli

Source: Sound Consumer March 2002

Learn more about our recipes. View guidelines »

More about: almonds, asparagus, Parmesan

Comments

Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Syndicate content

Navigation

Recipe search

Refine search   Tips »

User login