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Ingredientes
- 1 pkt cheese tortellini
- 1 can artichoke hearts
- 1 x carrot thinly sliced
- Â Â broccoli florets, (or possibly asparagus)
- 1 x red, sliced into strips
- 3 x green onions, sliced thinly
- Â Â parmesan cheese
- 1 x clove garlic
- Â Â salt and pepper
- 1 tsp mustard
- 1/3 c. balsamic vinegar
- 2/3 c. extra virgin olive oil
- Â Â basil
Direcciones
- Cook the tortellini according to package directions. Drain and rinse the artichoke hearts and cut them into quarters. Add in the remaining salad makings
- (except the parmesan) and toss with the dressing.
- Give it a generous sprinkling of parmesan and chill. You might want to be a little easy on the salt in the dressing because of the parmesan and the cheese in the tortellini.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 472g | |
| Calories 1447 | |
| Calories from Fat 1281 | 89% |
| Total Fat 144.93g | 181% |
| Saturated Fat 20.01g | 80% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 183mg | 8% |
| Potassium 830mg | 24% |
| Total Carbs 35.72g | 10% |
| Dietary Fiber 9.3g | 31% |
| Sugars 18.37g | 12% |
| Protein 6.04g | 10% |
