Wednesday, April 7, 2010
Layered Spinach Tortellini Salad
6 cups baby spinach leaves
2 cups red cabbage, chopped
1 pkg (9 oz) refrigerated cheese tortellini
1 bottle (8 oz) ranch salad dressing*
2 cups cherry tomatoes, halved
3/4-1 lb. bacon, cut, browned and drained
1/2 cup green onions, chopped
Cook tortellini according to package directions. Drain and rinse in cold water. In a large glass bowl, layer the ingredients in the order listed above.
* I mix equal parts sour cream and mayonnaise with Hidden Valley Ranch Salad Seasoning Packet, instead of using a bottled ranch dressing.