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Ravioli Salad with Summer Greens
Ingredients
  • 375g packet fresh or frozen spinach and ricotta ravioli
  • 150g snow peas, trimmed
  • 150g podded fresh or frozen peas
  • 1 bunch broccolini, cut into 3cm lengths
  • 4 spring onions, finely chopped
  • 100g mixed baby salad leaves
  • ½ cup chopped walnuts, toasted
  • subheading: Sherry vinegar dressing:
  • 2 tablespoons walnut oil or extra virgin olive oil
  • 1 tablespoon sherry vinegar
  • 1 tablespoon chopped chives
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