SPINACH TORTELLINI SALAD

This is a very simple recipe to make
and is packed with big flavor.

It was requested time and again from lunch clients
and has become one of my favorites.

INGREDIENTS:

• Spinach and Cheese Tortellini
• Fresh Mixed Greens
• Peppered Bacon, thick sliced
• Red Pepper, chopped
• Red Onion, thin sliced
• Cherry Tomatoes, halved
• Cucumber, chopped
• Fresh Parmesan
• Fresh Cracked Pepper
• Italian Vinaigrette

Several hours or even the night before cook tortellini just until al dente, drain. In a large bowl mix 1/4 c. apple cider vinegar, 1 tsp sugar, 1/4 tsp. celery seed, salt and pepper to taste, and 1-2 tsp of olive oil, whisk. Add tortellini and mix well. Refrigerate at least 2 hours, stirring when you think about it. Letting the tortellini marinate in the vinegar mixture is a very important step, it really makes a difference.

Cook bacon until crisp and break into small pieces.

To assemble: Place mixed greens onto a plate or bowl. Top with tortellini, red pepper, onion, cucumber and cherry tomatoes. Shave parmesan on top then cracked black pepper. Top with bacon. Serve with any italian vinaigrette you like on the side.

I do not have measurements listed because it is really to taste and how many salads you want to make.

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