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Salad Main Dish

Asparagus Ravioli Salad

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  • Special: Vegetarian
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  • 12 oz Seafood or vegetable filled ravioli
  • 1 bunch asparagus spears
  • 1 bunch radishes, sliced
  • 2-3 fresh scallions
  • Citrus Vinaigrette


Boil ravioli according to package directions, drain and cool in ice water. Boil and shock asparagus, remove and reserve the nice tips (about 2 inches long), use remaining asparagus for other uses.

Clean and slice radishes and two fresh scallions. Toss veggies and ravioli gently with a citrussy vinaigrette. Serve as an appetizer, salad, first-course, or as a side dish with grilled chicken or seafood.

Variation: Also great with cheese ravioli and Caesar or Italian vinaigrette dressing.


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