Vegetable Platter Recipe
Ingredients
| 1 (8 oz) bottle Reduced Calorie Dressing | ||
| Mushroom | 1 Cup (16 tbs) | |
| Pepper red | 1 Cup (16 tbs) | |
| Zucchini | 1 Cup (16 tbs), cut in half | |
| Ripe olives | 1 Can (10oz), drained | |
| 2 (7 oz) pkgs dried cheese-filled ravioli, cooked, drained, chilled | ||
| Parmesan cheese | 1/2 Cup (16 tbs), grated | |
| 1 1/2 qts torn assorted greens | ||
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
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
Chef
