| CATEGORY |
CUISINE |
TAG |
YIELD |
|
California |
Salads &, Salad, Dressing |
5 |
Servings |
INGREDIENTS
| 24 |
oz |
Frozen tortellini |
| 6 |
tb |
Rice vinegar |
| 3 1/2 |
tb |
Soy sauce |
| 1 |
lg |
Garlic clove; minced |
| 2 |
tb |
Minced fresh ginger |
| 1 1/2 |
ts |
Sugar |
| 3/4 |
ts |
Dried hot red pepper flakes |
| 3/4 |
ts |
Dry mustard |
| 1/4 |
ts |
Five Spice powder |
| 1/4 |
c |
Sesame oil |
| 1/2 |
lg |
Red bell pepper; finely diced |
| 1/3 |
c |
Green onions; chopped |
| 3 |
oz |
Snow peas; cut diagonally |
| 1 |
md |
Carrot; cut into 2" strips |
|
|
Chinese (Napa) cabbage or spinach leaves |
INSTRUCTIONS
1. Cook tortellini according to package directions. Drain well and place in
a large bowl.
2. Combine 4 tablespoons vinegar, 3 tablespoons soy sauce, garlic, ginger,
sugar, red pepper flakes, dry mustard, and Five Spice powder in a small
bowl. Whisk in oil.
3. Toss warm tortellini with dressing. Toss in red bell pepper, green
onion, snow peas, and carrot. Add more vinegar and soy sauce to taste, if
desired.
4. Line a serving platter or individual serving plates with cabbage or
spinach leaves. Arrange salad over greens. Serve at room temperature.
* Timesaver Tip: Recipe can be made up to 1 day ahead and refrigerated.
Bring to room temperature before serving.
NOTES : This pasta salad is refreshing on a warm summer day. The crisp
vegetables and soft tortellini are a wonderful combination.
Recipe by: the California Culinary Academy Posted to MC-Recipe Digest V1
#696 by Creedenite@aol.com on Jul 29, 1997
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