| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Sami |
Pasta, Salad |
4 |
Servings |
INGREDIENTS
| 16 |
oz |
Tortellini, cheese-filled; fresh, spinach dough |
| 2 |
ts |
Extra virgin olive oil |
| 1/2 |
lb |
Spinach; or |
|
|
Mixed salad greens |
|
|
RED PEPPER DRESSING; as follows |
| 7 1/2 |
oz |
Roasted red peppers; drained |
|
|
(or roast 3 peppers) |
| 3 |
tb |
Sherry vinegar |
| 2 |
|
Cloves garlic |
| 1 |
tb |
Chopped fresh basil |
| 2 |
ts |
Sugar |
| 1 |
tb |
Extra virgin olive oil |
|
|
Salt and pepper; to taste |
INSTRUCTIONS
Directions: This salad can be held for several hours, up to 1 day, by
refrigerating tortellini and dressing in separate airtight containers. Wrap
greens in moist paper toweling, place in plastic bag and refrigerate.
1. Prepare Salad: Cook tortellini in large pot of boiling salted water
until just done. Drain and rinse thoroughly to cool. Place in large mixing
bowl and toss with olive oil.
2. Prepare Dressing: Combine red peppers, vinegar garlic, basil and sugar
in blender or food processor. Blend until smooth. Pour into bowl and whisk
in olive oil.
3. Serve at room temperature. Mix dressing and pour over tortellini and
toss. Arrange spinach on platter or individual salad plates. Mound
tortellini on top of spinach. [479 calories, 9 g fat] VARIATIONS:
Use Balsamic vinegar instead of the sherry vinegar.
Use 1 tablespoon chopped fresh parsley and 1 teaspoon chopped fresh basil
instead of all basil.
Use more than one color roasted bell peppers.
Vermont: Chapters Publishing Ltd.
Posted to MC-Recipe Digest V1 #213
Date: Thu, 22 Aug 1996 19:58:45 -0700 (PDT)
From: PatH <phannema@wizard.ucr.edu>
NOTES : "While the water for the pasta boils, prepare the dressing and
wash the spinach or salad greens. The roasted red pepper salad
dressing is delicious on green salads, also."
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