Cooking with Amy’s Ravioli Dinner Salad

The first recipe I prepared in my Project Food Blog Cook-Off was Cooking with Amy’s Ravioli Dinner Salad. My husband and I are huge salad freaks. We eat main dish salads several nights a week, and are always on the look-out for new ideas to add to the repertoire. I have a feeling this one will become a staple. It’s fast, easy, and extremely versatile. Just by switching the flavor of raviolis you can have an (almost) entirely different salad! We used three cheese and herb, but you can imagine the possibilities—roasted chicken, sundried tomato and artichoke, sausage, Portobello mushroom. Oh my! And the toasting of the raviolis is to die for! The recipe only calls for ten, but my I ended up cooking the entire batch after we’d finished our salads. My husband and I stood around the stove and ate them greedily. The one aspect to this recipe I wasn’t sure about was the cilantro. At first, it got quite lost, but once I found it, I was surprised that the verdant flavor went so well with the rest of the ingredients. The cilantro coupled with the feta turn this Italian type salad into a terrific hybrid. Click “Ravioli Dinner Salad” in the text above and it will take you to Amy’s site and the recipe.