| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Salads, Poultry, Pasta |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Parsley sprigs l/3 cup grated Parmesan cheese |
| 1 1/2 |
c |
Large curd creamed cottage cheese |
| 1 |
tb |
Lemon juice |
| 1 |
tb |
Milk |
| 1/2 |
ts |
Dried basil leaves |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 4 |
dr |
Red pepper sauce |
| 2 |
|
Cloves garlic, crushed |
| 1 |
pk |
(9 ounces) fresh cheese-filled Tortellini |
| 1 |
c |
Cut-up cooked chicken |
|
4 |
servings. |
INSTRUCTIONS
Starting with Tortellini from the refrigerated food section of your grocery
store makes preparing this salad extra easy.
Place all ingredients except Tortellini and chicken in blender. Cover and
blend on high speed about 3 minutes, stopping blender occasionally to
scrape sides, until smooth. Cover and refrigerate at least 2 hours but no
longer than 24 hours.
Cook the Tortellini as directed on package; drain. Toss with green sauce
and chicken.
From the files of Al Rice, North Pole Alaska. Feb 1994
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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