Traditionally, salad is a side dish containing leafy vegetables and accompanying the main course. We all know that. But for some centuries now salad has been taking the front stage and served as main course.
Such is this tuna-ravioli salad. Still under the impression of my European vacation, although it’s been three weeks since my return, I wanted a light recipe that would take me back to one of the countries we visited. I found this salad recipe on Dr. Oetker website, a German company that produces various products, and modified it a little since I couldn’t find all ingredients here in Northern Indiana.
This salad is great to take to summer parties, picnics, or just outside to your back yard and feed your hard-working husband, drizzled with lemon juice**, and sprinkled with fresh ground pepper.
**the salad, not the husband. Lemon juice brings out flavors in pasta.
Serves about 3
1 small bag frozen Ravioli, about 16 oz (used here – Ricotta and Romano cheese ravioli)
1 can Tuna Fish
1/2 Red Bell Pepper
1/2 seedless Cucumber
2 tablespoons White Wine Vinegar
4 oz herb Cream Cheese (such as onion and chives)
1/3 cup plain Yogurt
fresh Dill (optional)
Boil ravioli in salted water according to package instructions. I always add a teaspoon or two of oil whenever I cook any kind of pasta as it prevents sticking. Drain. Clean and slice pepper into strips. Wash cucumber and cut into slices. Drain tuna. Add all to a bowl.
Mix together cream cheese, yogurt, dill and vinegar. Gently fold the dressing with salad ingredients and season to taste with salt and pepper.
Looking forward to connecting to you soon.
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