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Ingredients Jump to Instructions ↓

  1. Dressing:

  2. 1/2 cup plain yogurt

  3. 1/2 cup buttermilk

  4. 1/4 cup mayonnaise

  5. 1/2 cup (2 ounces) Wisconsin Feta cheese, crumbled

  6. 1 teaspoon granulated sugar

  7. 1/4 teaspoon dried dill weed

  8. 1/4 teaspoon dried basil leaves

  9. 1/8 teaspoon ground white pepper Salad:

  10. 1 (9-ounce) package refrigerated uncooked cheese tortellini

  11. 2 cups shredded red cabbage

  12. 6 cups torn spinach leaves

  13. 1 cup (4 ounces) cubed Wisconsin Havarti cheese

  14. 1 cup (4 ounces) cubed Wisconsin Mozzarella cheese

  15. 1 cup halved cherry tomatoes

  16. 1 small red onion, thinly sliced

  17. 8 slices bacon, cooked crumbled

Instructions Jump to Ingredients ↑

  1. For Dressing: Combine dressing ingredients in blender or food processor. Process until smooth. Set aside.

  2. For Salad: Cook tortellini to desired doneness; drain; rinse with cold water.

  3. In a clear glass 13x9 inch baking dish, layer cabbage, spinach, tortellini, cheeses, tomatoes and onions. Pour dressing evenly over top. Sprinkle with bacon, if desired. Refrigerate 3 to 4 hours or until serving time.

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