Broccoli Tortellini Salad |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 12 |
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After tasting this wonderful side dish at a potluck, I had to have more, so I experimented with lightening it up, Tiffany Anderson-Taylor explains from Gulfport, Florida. It ended up tasting as good as the original. Ingredients:
4 cups broccoli florets |
2 packages (9 ounces each) refrigerated cheese tortellini |
1/2 cup finely chopped red onion |
1/4 cup raisins |
1/2 cup reduced-fat mayonnaise |
sugar substitute equivalent to 3 tablespoons sugar |
1 tablespoon cider vinegar |
5 slices bacon, cooked and crumbled |
1/4 cup unsalted sunflower kernels |
Directions:
1. In a large saucepan, cook broccoli in 6 cups boiling water for 2 minutes. Drain and immediately rinse in cold water. In the same pan, cook tortellini according to package directions. Drain and rinse in cold water.
2. In a large bowl, combine the broccoli, tortellini, onion and raisins. Combine the mayonnaise, sugar substitute and vinegar; pour over salad and toss to coat. Refrigerate for at least 1 hour. Just before serving, stir in bacon and sunflower kernels. Yield: 12 servings.
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