Ham & Ravioli Salad with Vegetables

   1/4 cup olive oil
   1/4 cup red wine vinegar
   1 tablespoon chopped fresh rosemary or 1 1/2 teaspoons dried
   1 large garlic clove, minced
   1 teaspoon sugar
   1/2 teaspoon dried crushed red pepper
   1 9-ounce package fresh cheese ravioli, fresh cooked
   1 1/2 cups diced ham
   1 red bell pepper, diced HoneyBaked Ham
   1 3.75-ounce jar marinated mushrooms, drained
   4 green onions, chopped
   Black olives (optional)
   Grated Parmesan cheese

Combine first 6 ingredients in large bowl and whisk to blend. Rinse ravioli under cold water to cool; drain. Add ravioli, ham, bell pepper, mushrooms and green onions to vinaigrette; toss to coat. Season salad to taste with salt and pepper. Cover and chill at least 30 minutes. (Can be prepared 3 hours ahead; mix occasionally. Let stand at room temperature 30 minutes before serving.)

Arrange salad on large platter. Garnish with olives, if desired. Serve, passing Parmesan cheese separately.

Serves 4

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