A Favorite Quick Dinner: Toasted Ravioli Salad

A Favorite Quick Dinner: Toasted Ravioli Salad

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Today, I’m sharing something a little different with you all. This is not really a “recipe” per se—or at least it doesn’t really feel like one to me. BUT this is a quick dinner (and sometimes lunch) that I make for myself at least two times a week lately, and I love it so I just thought I’d share. Why not?

I love a good salad but that’s just it—lots of salads are not good. They are boring and bland and just not very exciting to eat. Not this salad! I started making this based off a salad I used to order all the time from a place near our old office in Springfield: St. Michael’s. I love their toasted ravioli salad and I started making my own version this year at home and haven’t looked back. 🙂

You could make this for two or a larger family. Or you can make it for just one, like I usually do. It’s one of those meals that’s delicious, easy to throw together, and pretty darn good for you too.

I say it’s not really a recipe because basically it’s a salad topped with frozen toasted ravioli (this is the brand I almost always buy). The salad ingredients can vary based on what you have, and I always top it with a balsamic dressing. That’s it! It probably doesn’t sound like anything special, but I eat this meal ALL the time and love it. So now you know. 🙂

I’m going to put a recipe card below, just because, but you really don’t need one. Sometimes I feel like I just need a few more easy dinner ideas and so if that’s you too I just thought I’d share one of mine. Enjoy! xo. Emma

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Toasted Ravioli Salad

Cook Time 8 minutes

Servings 1 person
Author Emma Chapman

Ingredients

  • 2-3
    cups
    salad greens
  • 5-6
    frozen toasted ravioli
    cheese
  • sliced cucumber
  • chopped bell pepper
  • 2-3
    tablespoons
    balsamic dressing
  • 1
    hard boiled egg

Instructions

  1. Follow the directions to bake the frozen ravioli. The brand I use only takes about 8 minutes.

  2. Toss the other salad ingredients with the dressing. Then top with the baked ravioli. The end.

Credits // Author and Photography: Emma Chapman. Photos edited with A Color Story Desktop.
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