My family members aren’t big fans of main dish salads, which makes me sad. I would eat them a few times a week! I love to heap a plate with veggies and tasty garnishes and call it dinner. This salad is one of my favorites. I took it to a ladies’ potluck and it was well-received. It’s full of contrasts, from the earthy spinach to the juicy tomatoes and the tang of the dressing. And don’t forget the crunch of the bacon! Yum. Best of all: it takes very little time to throw together.
~Katie
What you need:
Tortellini Spinach Salad
Ingredients
For the salad:
- 6 c. spinach (romaine also works)
- 1 c. shredded red cabbage, optional
- 6 slices bacon, cooked and crumbled
- 7 oz. cheese tortellini, cooked and well-drained
- 1 pint grape tomatoes
For the dressing:
- 1 T. Dijon mustard
- 2 T. red wine vinegar
- salt and pepper to taste
- 4 T. extra-virgin olive oil
- 1/4 c. chutney
Equipment
- large bowl and spoon
- jar for salad dressing
- measuring cups and spoons
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- Tortellini Spinach Salad
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- Tortellini Spinach Salad
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- Tortellini Spinach Salad
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- Tortellini Spinach Salad
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- Tortellini Spinach Salad
Time: Ten minutes.
Freezeable: No.
Serves: 8-10.
Multiplying the recipe: Yes, if you’ve got a large enough bowl!
Tortellini Spinach Salad:
In a large bowl, combine the salad ingredients.
In a jar, combine mustard and vinegar. Mix well. Add salt and pepper to taste. One spoonful at a time, add olive oil. Mix thoroughly.
Immediately before serving, toss salad with some of the dressing.
Tortellini Spinach Salad
