It is that time again. I count the days until the kids are out of school, and I bask in the warm sun that holds the promise of another summer just up around the bend. This recipe is perfect for those warm summer days.
I got this recipe from my mother, and it is always a hit at a potluck or even as a side with your own family. I made it yesterday for a potluck, had some for lunch today, and it is gone.
It is super simple, healthy, and quick. To make it lighter, you could use a light ranch dressing instead of regular ranch dressing which I used in this recipe.
|Spinach Tortellini Salad|
1 (9 oz) package refrigerated uncooked cheese tortellini
6 cups spinach leaves, torn
2 cups matchstick carrots
1 cup cherry tomatoes, halved
1/2 cup sliced green onions
1 (8 oz) bottle ranch dressing
8-10 slices of bacon, cooked and crumbled
Cook tortellini according to package directions. Drain and rinse with cold water. Set aside.
In a clear glass bowl with straight sides or a 13x9x12 inch baking dish, layer spinach, carrots, tortellini, tomatoes, and green onions. Pour dressing evenly over the top. Sprinkle with bacon. Cover and refrigerate until serving time. Yield: 8 (1cup) servings.
The original recipe calls for red cabbage instead of matchstick carrots. My kids are more likely to eat carrots rather than cabbage so I always use carrots, but feel free to use red cabbage or another ingredient you think would be good in this salad. Enjoy!