This tortellini and vegetable salad recipe features a vinaigrette that has very little oil but tons of flavor.

Total Time: 25 mins
Servings: 4 servings (about 2 cups salad and 2 tablespoons dressing)
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Ingredients
1 9-ounce package refrigerated whole wheat four cheese ravioli 6 cups torn mixed greens 1 medium red pepper, cut into bite-size strips1 medium yellow and/or red tomato, cut into wedges1/4 cup shredded carrot 1/4 cup snipped fresh basil, oregano and/or dill 1/4 cup white wine vinegar or white vinegar 2 tablespoons water 2 tablespoons olive oil 2 teaspoons sugar 2 cloves garlic, minced 1/4 teaspoon ground black pepper
Directions
1 In a large saucepan, cook ravioli according to package directions, except omit oil and salt; drain. Rinse with cold water; drain.
2 Arrange greens on 4 dinner plates. Top with cooked ravioli, red pepper, tomato, carrot, and herbs.
3 For dressing, in a screw-top jar, combine white wine vinegar, water, oil, sugar, garlic, and black pepper. Cover and shake well. Drizzle over salads.
4 Money-Saving Tip: Use canned tomatoes rather than fresh, but make sure to rinse them well or get the no-salt-added kind to keep from adding any sodium to the salad.

Nutrition Facts
Calories 302, Total Fat 14 g, Saturated Fat 5 g, Monounsaturated Fat 5 g, Polyunsaturated Fat 1 g, Cholesterol 43 mg, Sodium 456 mg, Carbohydrate 33 g, Total Sugar 6 g, Fiber 5 g, Protein 11 g. Daily Values: Vitamin A 0%, Vitamin C 82%, Calcium 14%, Iron 12%.
Percent Daily Values are based on a 2,000 calorie diet