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Ingredientes
- 16 ounce Tortellini, cheese-filled, fresh, spinach dough
- 2 tsp Extra virgin extra virgin olive oil
- 1/2 lb Spinach, or possibly Mixed salad greens RED PEPPER DRESSING, as follows
- 7 1/2 ounce Roasted red peppers, liquid removed (or possibly roast 3 peppers)
- 3 Tbsp. Sherry vinegar
- 2 x Cloves garlic
- 1 Tbsp. Minced fresh basil
- 2 tsp Sugar
- 1 Tbsp. Extra virgin extra virgin olive oil Salt and pepper, to taste
Direcciones
- Directions: This salad can be held for several hrs, up to 1 day, by refrigerating tortellini and dressing in separate airtight containers. Wrap greens in moist paper toweling, place in plastic bag and chill.
- 1. Prepare Salad: Cook tortellini in large pot of boiling salted water till just done. Drain and rinse thoroughly to cold. Place in large mixing bowl and toss with extra virgin olive oil.
- 2. Prepare Dressing: Combine red peppers, vinegar garlic, basil and sugar in blender or possibly food processor. Blend till smooth. Pour into bowl and whisk in extra virgin olive oil.
- 3. Serve at room temperature. Mix dressing and pour over tortellini and toss. Arrange spinach on platter or possibly individual salad plates. Mound tortellini on top of spinach. [479 calories, 9 g fat] VARIATIONS: Use Balsamic vinegar instead of the sherry vinegar.
- Use 1 Tbsp. minced fresh parsley and 1 tsp. minced fresh basil instead of all basil.
- Use more than one color roasted bell peppers.
- NOTES : "While the water for the pasta boils, prepare the dressing and wash the spinach or possibly salad greens. The roasted red pepper salad dressing is delicious on green salads, also."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 215g | |
| Recipe makes 4 servings | |
| Calories 398 | |
| Calories from Fat 96 | 24% |
| Total Fat 10.69g | 13% |
| Saturated Fat 4.45g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 48mg | 16% |
| Sodium 425mg | 18% |
| Potassium 416mg | 12% |
| Total Carbs 59.37g | 16% |
| Dietary Fiber 3.8g | 13% |
| Sugars 4.41g | 3% |
| Protein 16.95g | 27% |
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