INGREDIENTS
9 oz
Buitoni 4 Cheese stuffed ravioli
1 cup
haricot vert, cut into 2 inch pieces (small green beans)
1 cup
edamame
3 tbsp
sliced almonds (I used Almond Accents Sea Salt & Cracked Pepper)
2 cups
baby arugula and spinach
1/2 tsp
coarse salt
1/2 tsp
freshly ground black pepper
2 tbsp
fresh Parmesan cheese shavings
3 tbsp
Lemon Herb Vinaigrette