| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Miamiherald, Pasta |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Cheese filled tortellini |
| 1/3 |
c |
Extra-virgin olive oil |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 2 |
tb |
Red wine vinegar |
| 1 |
cl |
Garlic; minced |
| 1 |
ts |
Dijon mustard |
| 1/2 |
lb |
Ham; cubed |
| 1/2 |
lb |
Smoked turkey; cubed |
| 1 |
c |
Frozen peas; defrosted |
| 1 |
lg |
Red bell pepper; cut in thin strips |
| 1 |
cn |
Pitted medium sized black olives (6oz) |
| 1/2 |
c |
Finely chopped parsley |
| 1 |
c |
Cherry tomatoes; halved |
| 1 |
|
Head red leaf lettuce for garnish |
INSTRUCTIONS
Prepare tortellini as label directs. Drain into a colander and rinse over
cold running water. Let drain 5 to 10 minutes. Whisk together oil,
vinegar, garlic, salt, pepper and mustard in a large bowl. Add tortellini
and remaining ingredients; toss to coat well. Cover and refrigerate until
about 309 minutes before serving. Arrange the lettuce leaves around the
edge of the serving bowl or on individual plates and fill with the salad.
Nutritional info per serving: 631 cal; 35g pro, 29g carb, 45g fat(62%)
Source: Miami Herald, 8/17/96 format by Lisa Crawford, 7/28/96
Posted to MM-Recipes Digest V3 #204
Date: 29 Jul 96 00:11:01 EDT
From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>
A Message from our Provider:
“Are you wrinkled with burden? Come to the church for a face-lift.”