Recipe
Salad
Spinach Tortellini Salad
Primary Media
Author
Hy-Vee Employee Cookbook
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Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 9 oz. refrigerated cheese tortellini, uncooked | ||
| 2 c. shredded red cabbage | ||
| 6 c. torn spinach leaves | ||
| 1 c. halved cherry tomatoes | ||
| ½ c. sliced green onions | ||
| 8 oz. bottle prepared Ranch salad dressing | ||
| 8 slice(s) bacon, cooked, drained and crumbled |
Directions
- Cook tortellini to desired doneness as directed on package. Drain. Rinse with cold water.
- In large clear glass bowl with straight sides or 9-by-13-inch baking dish, layer cabbage, spinach, tortellini, tomatoes and green onions. Pour Ranch dressing evenly over top. Sprinkle with bacon. Cover and refrigerate until serving time.