Ravioli Salad, Diabetic Friendly

• 1 (9 ounce) package refrigerated light cheese ravioli
• 3 cups broccoli florets
• 1 cup sliced carrot
• 2 green onions, sliced (1/4 cup)
• 1/2 cup bottled reduced-calorie Italian dressing or 1/2 cup balsamic vinaigrette
• 1 large tomatoes, chopped
• 1 cup fresh pea pods, halved crosswise
• 8 lettuce leaves (optional)

1. Cook ravioli according to package directions, except omit any oil or salt. Add broccoli and carrots the last 3 minutes of cooking time (return to boiling after vegetables are added and then finish cooking). Drain. Rinse with cold running water; drain again.
2. In a large bowl combine, pasta mixture and green onions; drizzle with dressing. Toss to coat. Cover and chill for 2 to 6 hours.
3. To serve, gently stir tomato and pea pods into salad. If desired, serve on lettuce leaves.
4. Makes 8 (1-cup) side-dish servings.

light cheese, broccoli florets, carrot, green onions, bottled reducedcalorie, tomatoes, fresh pea pods

Taken from www.food.com/recipe/ravioli-salad-diabetic-friendly-479120 (may not work)