Tangy Tortellini Salad Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Cheese filled tortellini,
1/3 cup: Extra-virgin olive oil,
1/4 tsp: Salt,
1/4 tsp: Pepper,
2 tbsp: Red wine vinegar,
1 centiliter: Garlic, minced
1 tsp: Dijon mustard,
1/2 lbs: Ham, cubed
1/2 lbs: Smoked turkey, cubed
1 cup: Frozen peas, defrosted
1 large: Red bell pepper, cut in thin strips
1 can: Pitted medium sized black olives, 6oz
1/2 cup: Finely chopped parsley,
1 cup: Cherry tomatoes, halved
1 Head: red leaf lettuce for garnish,
Directions:
Prepare tortellini as label directs. Drain into a colander and rinse
over cold running water. Let drain 5 to 10 minutes. Whisk together
oil, vinegar, garlic, salt, pepper and mustard in a large bowl. Add
tortellini and remaining ingredients; toss to coat well. Cover and
refrigerate until about 309 minutes before serving. Arrange the
lettuce leaves around the edge of the serving bowl or on individual
plates and fill with the salad.
Nutritional info per serving: 631 cal; 35g pro, 29g carb, 45g fat(62%)
Source: Miami Herald, 8/17/96 format by Lisa Crawford, 7/28/96
Source from luhu.jp
over cold running water. Let drain 5 to 10 minutes. Whisk together
oil, vinegar, garlic, salt, pepper and mustard in a large bowl. Add
tortellini and remaining ingredients; toss to coat well. Cover and
refrigerate until about 309 minutes before serving. Arrange the
lettuce leaves around the edge of the serving bowl or on individual
plates and fill with the salad.
Nutritional info per serving: 631 cal; 35g pro, 29g carb, 45g fat(62%)
Source: Miami Herald, 8/17/96 format by Lisa Crawford, 7/28/96
Source from luhu.jp