Wednesday, June 06, 2012

Layered Tortellini Spinach Salad

(Photo by Taste of Home)
 I went looking for this recipe today as I wanted to share it in Gooseberry Patch's recipe round-up.  But apparently I had never posted it.  So I hunted it up in my word processing document where my favorite recipes are stored ... and here it is!


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.


  1. Yum...perfect for a hot summer day!! Thanks for sharing.

  2. Yummo! This looks tasty and refreshing!

  3. Hi ladies!!

    Hope you enjoy this salad if you try it. It's an old favorite of ours.

    We've actually been enjoying soups up here this week. It's been cool and rainy for days.


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