| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Sami | Broccoli, Carrots, Pasta/noodl, Salads, Salads – ma | 4 | Servings |
INGREDIENTS
| 7 | oz | Pkg. cheese-filled tricolor tortellini; * see below |
| Balsamic Vinaigrette; (see below) | ||
| 1 | md | Carrot; sliced, 1/2 cup |
| 1/2 | c | Cherry tomatoes; quartered |
| 2 | c | Broccoli flowerets |
| 2 | md | Green onions; sliced/1/4 cup |
| Lettuce leaves; if desired |
INSTRUCTIONS
Cook and drain tortellini as directed on package. Rinse with cold water, drain. Prepare Balsamic Vinaigrette. Mix carrot, tomatoes, broccoli, onions and vinaigrette in large glass or plastic bowl. Add tortellini; toss until evenly coated. Cover and refrigerate at least 1 hour to blend flavors. Serve on lettuce leaves Balsamic Vinaigrette: 1/4 cup balsamic or cider vinegar 1 Tbsp. chopped fresh basil or 1 tsp. dried 2 Tbsp. olive or vegetable oil 1/4 tsp. paprika 1/8 tsp. salt 1 clove garlic, finely chopped Shake all ingredients in tightly covered container. *I had one color cheese tortellini and used that. Makes 4 servings.. Per serving: 300 calories, 12 grams fat, 35 mg. cholesterol, 560 mg. sodium, 41 grams carbohydrates, 10 grams protein Diet Exchanges: 2 1/2 starch, 1/2 vegetable, 2 fat MC formatting and posted on Kitmailbox 5-17-98 by [email protected] ICQ #12099523 NOTES : Delicious. Serves 6 to 8 as a side dish. Recipe by: Betty Crocker Easy Salad and Desserts cookbook Posted to KitMailbox Digest by Roberta Banghart <[email protected]> on May 16, 1998
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