December 7, 2010

Spinach Tortellini Salad


This is a very simple recipe to make and is packed with big flavor. 

It was requested time and again from lunch clients when I was catering, 
and has become one of my favorites.


Spinach Tortellini Salad

Spinach and Cheese Tortellini
Fresh Mixed Greens
Peppered Bacon, thick sliced
Red Pepper, chopped
Red Onion, thin sliced
Cherry Tomatoes, halved
Cucumber, chopped
Fresh Parmesan
Fresh Cracked Pepper
Italian Vinaigrette

Several hours or even the night before, cook tortellini just until al dente, drain. In a large bowl, whisk together 1/4 c. apple cider vinegar, 1 tsp sugar, 1/4 tsp. celery seed, salt and pepper to taste, and 1-2 tsp of olive oil. Add tortellini and mix well. Refrigerate at least 2 hours, stirring when you think about it. Letting the tortellini marinate in the vinegar mixture is a very important step, it really makes a difference.

Cook bacon until crisp and break into small pieces.



To assemble: Place mixed greens onto a plate or bowl. Top with tortellini, red pepper, onion, cucumber and cherry tomatoes. Shave parmesan on top then cracked black pepper. Top with bacon. Serve with any italian vinaigrette you like.

I don't have measurements listed because it is really to taste and how many salads you want to make.

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