Baby Spinach and Tortellini Salad

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Salad recipe courtesy of

Taste of Home’s 2004 Quick Cooking Annual Recipes

Taste of Home Books, ©2004 Reiman Media Group, Inc., Wisc.

Vinaigrette recipe courtesy of CLEAN FOOD by Terry Walters

published by Sterling Epicure, NY, NY

This salad is so good!  At first you may be thinking…fruit in a vegetable salad?  Believe me, the taste is incredible.  My friend, Carol, made this wonderful salad at one of our craft/sew/eat/talk, get-togethers (emphasis on talking and eating).  The recipe suggests a poppy seed dressing, but I really like Pomegranate Vinaigrette with it.  I’ve included both recipes.

This salad is one of those recipes that can easily be stretched (add more spinach), or adapted to your family’s preferences (add more tortellini).  Start with the amount of spinach needed for the servings you wish to make, using roughly 2 cups of spinach per person, and go from there.  If you’re not a fan of strawberries, try canned mandarin oranges instead.  Enjoy!

Salad Ingredients

baby spinach leaves, washed and drained
cheese tortellini, cooked and cooled
strawberries, washed, hulled and quartered
blueberries, washed and drained
fresh grated parmesan cheese

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Vinaigrette Ingredients

1 garlic clove, minced
1 shallot, minced
1/3 cup pomegranate juice
1/2 cup extra virgin olive oil (I used grapeseed oil)
2 Tablespoons balsamic vinegar
1 Tablespoon zesty honey mustard (I used Dijon mustard and added a drop of honey)
sea salt

 

Spinach and Tortellini Salad Directions

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1. Cook tortellini, drain and allow to cool.  Place spinach leaves in a large bowl.

 

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2. Add strawberries (or mandarin oranges) and blueberries.  Grate fresh parmesan over the salad.  Add cooled tortellini to salad and gently mix all the ingredients.  Serve with Pomegranate Vinaigrette.

 

Pomegranate Vinaigrette Directions

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1. In a medium bowl, whisk together all the ingredients except salt.  Season to taste with the salt.  Vinaigrette will keep refrigerated for 1 week.

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