| 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 bobbi744@acd.net 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 <bobbi744@acd.net> on May
16, 1998
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