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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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My tempting tortellini salad combines layers upon layers of flavors and textures, and its colors are amazing. It's perfect for a salad luncheon. Other cheese options are Havarti, fontina or Monterey Jack. Ingredients:
1/2 cup buttermilk |
1/2 cup plain yogurt |
1/4 cup mayonnaise |
1 teaspoon sugar |
1/4 teaspoon salt |
1/4 teaspoon dill weed |
1/4 teaspoon dried basil |
1/8 teaspoon white pepper |
salad: |
1 package (9 ounces) refrigerated cheese tortellini |
2 cups shredded red cabbage |
6 cups fresh baby spinach |
1 block (8 ounces) part-skim mozzarella cheese, cubed |
1 cup cherry tomatoes, halved |
1 small red onion, thinly sliced |
8 bacon strips, cooked and crumbled |
1/2 cup crumbled feta cheese |
Directions:
1. For dressing, place the first eight ingredients in a blender. Cover and process until blended; process 1-2 minutes longer or until smooth.
2. Cook tortellini according to package directions. Drain and rinse in cold water.
3. In a large glass bowl, layer the cabbage, spinach and tortellini. Top with mozzarella cheese, tomatoes, onion, bacon and feta cheese. Cover and refrigerate for at least 3 hours. Drizzle with dressing; toss to coat. Yield: 12 servings (1-1/2 cups dressing).
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