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. 4 Servings Bon App?tit March 1995 Tammy Moore-Worthington: Artesia, New Mexico Posted to MC-Recipe Digest by shade
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|Serving Size: 1 Serving (1189g)|
|Recipe Makes: 1|
|Calories from Fat: 386 (43%)|
|Amt Per Serving||% DV|
|Total Fat 42.9g||57 %|
|Saturated Fat 11.4g||57 %|
|Monounsaturated Fat 23.4g|
|Polyunsanturated Fat 5.4g|
|Cholesterol 194.9mg||60 %|
|Sodium 4463.5mg||154 %|
|Potassium 2122.4mg||56 %|
|Total Carbohydrate 39.8g||12 %|
|Dietary Fiber 11.4g||46 %|
|Sugars, other 28.4g|
|Protein 82.6g||118 %|
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Calories per serving: 897
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