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May 19, 2006, Newsletter Issue #104: Tortellini Salad
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Tip of the Week
This main dish Tortellini Salad will serve 4 people. Add sliced cucumbers, tomatoes and some french bread for a complete meal.
14 oz. cheese tortellini 1 stalk celery, chopped 1/3 cup red and green peppers, chopped 1 carrot, shredded 8 oz. frozen peas, thawed 4 green onions, sliced 1/2 cup fresh broccoli florets, steamed 1/2 cup Cheddar cheese, shredded 1 can sliced ripe olives 1/3 cup toasted walnuts, chopped shredded lettuce cherry tomatoes, halved fresh parmesan, shredded Dressing: 1 cup mayonnaise 1/4 cup fresh basil, chopped OR pinch basil 1/4 fresh dill, chopped OR pinch dill 1 Tablespoon cider vinegar 1/4 cup sour cream 1 1/2 teaspoon Dijon mustard salt and pepper, to taste
Cook tortellini according to package directions.
Meanwhile, combine all dressing ingredients in a bowl; whisk together; set aside.
Drain tortellini; rinse with cold water and set aside to drain well. In a large bowl, combine celery, peppers, carrot, peas, green onions, broccoli, Cheddar cheese, olives and walnuts.
Add drained tortellini. Toss to mix. Add dressing to the tortellini mixture and mix until everything is coated. Refrigerate several hours.
To serve, put a bed of shredded lettuce on individual plates. Top lettuce with salad mixture and garnish with cherry tomatoes, shredded Parmesan cheese and herb sprigs.
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