 |
Layered Tortellini-Spinach Salad
|
 |
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.
Yield: 18 servings.
|
Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |