| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Sami | Pasta, Salads, Sauces and | 1 | Servings |
INGREDIENTS
| —–salad makings—– | ||
| 1 | pk | Cheese tortellini |
| 1 | cn | Artichoke hearts |
| 1 | cn | Thinly sliced |
| Broccoli florets (or asparagus) | ||
| 1 | Red; sliced into strips | |
| 3 | Green onions; sliced thinly | |
| Parmesan cheese —dressing—– | ||
| 1 | Cl Garlic | |
| Salt and pepper | ||
| 1 | ts | Mustard |
| 1/3 | c | Balsamic vinegar |
| 2/3 | c | Olive oil |
| Basil |
INSTRUCTIONS
Recipe by: NORVELLE@uga.cc.uga.edu (Alisa Norvelle) From: kmeade@ids2.idsonline.com (The Meades) Date: Fri, 24 May 1996 12:13:11 -0400 Cook the tortellini according to package directions. Drain and rinse the artichoke hearts and cut them into quarters. Add the remaining salad makin (except the parmesan) and toss with the dressing. Give it a generous sprinkling of parmesan and refrigerate. You might want to be a little easy on the salt in the dressing because of the parmesan and the cheese in the tortellini. Posted to Master Cook Recipes List, Digest #96
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