| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
California |
|
6 |
Servings |
INGREDIENTS
| 12 |
oz |
Tortellini, spinach-filled |
|
|
Frozen |
| 3 |
tb |
Red wine vinegar |
| 1 |
ts |
Dried basil |
| 1 |
ts |
Dijon mustard |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Ground pepper |
| 1 |
|
Clove garlic — minced |
| 1/2 |
c |
Olive oil |
| 1/4 |
c |
Parsley — finely chopped |
| 3 |
oz |
Dry salami — cut in thin |
|
|
Strips |
| 1 |
|
Red bell pepper — seeded |
|
|
And sliced |
| 2 |
tb |
Pine nuts — toasted |
| 2 |
tb |
Parmesan cheese — grated |
|
|
Boston lettuce leaves |
INSTRUCTIONS
1. Cook tortellini according to package directions. Drain, rinse with cold
water, and drain again. Set aside.
2. In a large bowl mix vinegar, basil, mustard, salt, pepper, and garlic.
Using a whisk or fork, gradually beat in oil until well combined.
3. Lightly mix in tortellini, parsley, salami, pepper, pine nuts (if used),
and cheese. Cover and refrigerate for 1 hour or longer to blend flavors.
Serve on lettuce leaves.
Recipe By : the California Culinary Academy
From: Dscollin@aol.Com Date: Sun, 19 Feb 1995 22:05:37 -0500
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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