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Pasta: Layered Spinach Salad

Source of Recipe

Taste of Home Newsletter
Exchanges
Yield: 10 servings.

1 package (9 ounces) refrigerated cheese tortellini
2 cups shredded red cabbage
6 cups torn fresh spinach
2 cups cherry tomatoes, halved
1/2 cup sliced green onions
1 bottle (8 ounces) low-fat ranch salad dressing

8 bacon strips, cooked and crumbled, optional

Cook tortellini according to package directions. Drain and rinse with cold water; set aside. In a large glass bowl, layer cabbage, spinach, tortellini, tomatoes and onions. Pour dressing over top; sprinkle with bacon if desired.
Cover and refrigerate for at least 1 hour.

Diabetic Exchanges: One 1-cup serving (prepared w/o bacon) equals 1 starch, 1 vegetable, 1 fat; ++++ also, 159 calories, 350 mg sodium, 14 mg cholesterol, 16 gm carbohydrate. 6 gm Protein. 8 gm fat.