Layered Tortellini-Spinach Salad
Layers of red cabbage, green spinach, cherry tomatoes and cheese-filled tortellini make this layered salad a real centerpiece. You can alter the amount of dressing to your liking, if you wish.
—Genise Krause
Sturgeon Bay, Wisconsin
SERVINGS
|
18
|
CATEGORY
|
Salads
|
METHOD
|
Other stovetop
|
PREP |
10 min. |
COOK
|
15 min.
|
TOTAL
|
25 min.
|
INGREDIENTS
- 1 package (19 ounces) frozen cheese tortellini
- 2 packages (6 ounces each) fresh baby spinach
- 6 cups shredded red cabbage
- 1 pint cherry tomatoes, quartered
- 3 tablespoons thinly sliced green onions
- 1 package (1 pound) sliced bacon, cooked and crumbled
- 1 bottle (16 ounces) ranch salad dressing
DIRECTIONS
Cook tortellini according to package directions. Meanwhile, in a large salad bowl, layer the spinach, cabbage, tomatoes and onions.
Drain tortellini and rinse in cold water; place over onions. Top with bacon. Drizzle with salad dressing; do not toss. Cover and refrigerate until serving. Yield: 18 servings.