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Layered Tortellini-Spinach Salad
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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
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.
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |