Source:

Classifications: Salads

Qty Measure Ingredient

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1 9 oz pkg refrigerated cheese tortellini

2 cups red cabbage, shredded

6 cups fresh spinach, torn

2 cups cherry tomatoes, halved

1/2 cup green onions, sliced

1 8 oz bottle ranch salad dressing

8 bacon strips, cooked and crumbled, optional

Instructions: Cook tortellini according to package directions. Drain and rinse with cold water; set aside. In a large glass bowl, layer cabbage, spinach, tortellini, tomatoes and onions. Pour dressing over top; sprinkle with bacon if desired. Cover and refrigerate for at least 1 hour. Yield: 10 servings.

Staging:

Variations:

Background: Note: DIABETIC EXCHANGES: One 1-cup serving (prepared with low-fat salad dressing and without bacon) equals 1 starch, 1 vegetable, 1 fat; also, 159 calories, 350 mg sodium, 14 mg cholesterol, 16 gm carbohydrate, 6 gm protein, 8 gm fat.

Serves: 10

Food Exchanges: