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Layered Spinach Salad

  • 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

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