- 9 oz. Cheese Tortellini – refrigerated or frozen
- 2 c. Red Cabbage – shredded
- 6 c. Spinach – torn, fresh
- 2 c. Grape Tomatoes – halved
- 1/2 c. Green Onions – sliced
- 8 oz Ranch Salad Dressing – light
- 8 strips Bacon – cooked and crumbled (low sodium)
Serves 10
Cook tortellini according to package directions; drain and rinse in cold water. In a large glass bowl, layer the cabbage, spinach, tortellini, tomatoes and onions. Pour dressing over the top; sprinkle with bacon. Cover and refrigerate for at least 1 hour.
Recipe by: Kathy Rohrbaugh, Shrewsbury
Finalist – Leafy Greens
2009 Pennsylvania “Simply Delicious, Simply Nutritious” Vegetable Recipe Contest