Recipe Tip  
  November 2009
Spinach Tortellini Salad  

1 (9 oz) package refrigerated cheese filled tortellini
2 Tbsp cup red wine vinegar
2 Tbsp olive oil
1 TBSP sesame seeds, toasted
¼ tsp onion powder
½ tsp salt
¼ tsp paprika
1 (6 oz) package fresh baby spinach
2 cups sliced cucumbers
1 (11 oz) can mandarin oranges, drained
¼ cup roasted sliced almonds
(Optional to use honey roasted almonds and add a few Tbsp sugar/sub equivalent   for a sweeter salad).

Cook tortellini according to package directions. Meanwhile for dressing, in a small heavy saucepan, combine the optional sugar, vinegar and oil. Cook and stir over low heat just until sugar is dissolved. Remove from the heat. Stir in the sesame seeds, onion powder, salt and paprika; set aside.

Drain tortellini and rinse with cold water; drain again. In a large bowl, combine the tortellini, spinach, cucumbers, oranges and almonds. Pour dressing over salad; toss to coat. Serve immediately.

Yield: 6 servings  (about a cup)
Prep/Total Time: 25 minutes

Nutrition Analysis
~ 150 cals

Count as 1 starch + 1/2 protein + 1 1/2  fat + 1 veggie

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