tortellini salad supreme
Source of Recipe
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List of Ingredients
2 quarts lettuce, washed, chilled in ice water and drained
1 quart fresh spinach, washed, chilled in ice water and drained
2 large fresh firm tomatoes, chopped
1 pound fresh tortellini (cheese or chicken), cooked, drained and chilled
1 large sweet onion, halved and thinly sliced
1/2 pound hard salami, julienned
4 ounces feta cheese (with basil and sun dried tomatoes), crumbled or diced
1 large red or yellow roasted bell pepper, chopped
2 ribs celery, finely chopped
Dressing:
5 tablespoons garlic red wine vinegar
2 tablespoons balsamic vinegar
3 tablespoons red Bermuda onion, grated
3 tablespoons fresh basil, finely chopped
1 tablespoon mustard
1 to 2 tablespoons capers, rinsed and well drained
1 to 2 cloves of garlic, minced
1/2 teaspoon freshly ground pepper
2/3 cup extra-virgin olive oil
Salt, if needed
Garnishes:
3 to 4 tablespoons pine nuts, toasted
1/2 cup Parmesan, Romano or Asiago cheese, grated
Freshly ground pepper
Place prepared lettuce and spinach in a large salad bowl. Add tomatoes, tortellini, onion, salami, feta cheese, bell peppers and celery. Toss well. Cover with a damp towel until just before serving.
In a shaker-type jar, combine the vinegars, onion, basil, mustard, capers, garlic, pepper and extra-virgin olive oil. Cover and shake well to blend. Taste and add salt of desired. Leave at room temperature until ready to serve.
Just before serving, pour the dressing over the salad and toss well. Sprinkle salad the pine nuts and grated cheese. Spoon onto plates and top with freshly ground pepper.
Makes 6 main dish servings. Recipe
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