|(Photo by Taste of Home)|
LAYERED TORTELLINI SPINACH SALAD
1 9-ounce package frozen or refrigerated cheese tortellini
2 cups shredded red cabbage
6 cups torn fresh spinach (or use whole baby spinach)
2 cups cherry or grape tomatoes, halved
1/2 cup sliced green onions
1 8-ounce bottle ranch dressing
Cooked crumbled bacon if desired (I just use purchased real bacon bits)
Cook tortellini according to package directions. Drain and rinse with cold water; set aside. In a large glass bowl, layer cabbage, spinach, tortellini, tomatoes, and onions. Pour dressing over top; sprinkle with bacon if desired. Cover and refrigerate for at least 1 hour before serving.
Yield: 8-10 servings.
This great recipe is from Taste of Home magazine. I have often made this for campground potlucks in the past. It is so easy, but very delicious.
And now... back to housework.