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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Layered Spinach Totellini Salad Recipe

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This recipe for Layered Spinach Totellini Salad is from The McCauley Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (9 oz.) pkg. refrigerated uncooked cheese tortellini
2 cups shredded red cabbage
6 cups torn spinach leaves
1 cup cherry tomatoes, halved
1/2 cup sliced green onions
1 (8 oz.) bottle prepared ranch dressing
8 slices bacon, cooked and crumbled
Directions:
Directions:
Cook tortellini to desired doneness as directed on package. Drain; rinse with cold water.

In large clear-glass bowl with straight sides or 13 x 9 inch baking dish, layer cabbage, spinach, tortellini, tomatoes and green onions. Pour dressing evenly over top; sprinkle with bacon. Cover; refrigerate until serving time.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
This is a wonderful summertime salad.

 

 

 

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