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Prep Time: 15 Minutes Cook Time: 11 Minutes |
Ready In: 26 Minutes Servings: 12 |
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Preparation time does not include time needed for the salad to chill. Ingredients:
1/2 cup low-fat buttermilk |
1/2 cup plain fat-free yogurt |
1/4 cup mayonnaise |
1 teaspoon granulated sugar |
1/4 teaspoon salt |
1/4 teaspoon dill weed |
1/4 teaspoon dried basil |
1/8 teaspoon white pepper |
1 (9 ounce) package refrigerated cheese tortellini |
2 cups red cabbage, shredded |
6 cups baby spinach |
1 (8 ounce) package part-skim mozzarella cheese, cubed |
1 cup cherry tomatoes, halved |
1 small sweet onion, thinly sliced |
1/2 cup bacon, cooked & crumbled |
Directions:
1. FOR THE DRESSING ~ Combine all 8 dressing ingredients in a blender & process for a minute or two until smooth.
2. FOR THE SALAD ~ Cook the tortellini according to the package directions, then drain & rinse in cold water.
3. In a large glass bowl, layer the cabbage, spinace & tortellini, then top that with a layer each of mozzarella cheese, tomatoes, onion, bacon & feta cheese.
4. Cover & refrigerate for at least 3 hours, then drizzle with dressing & toss to coat!
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