Layered Romaine Salad
1 (9 oz.) package refrigerated, uncooked small sized cheese tortellini
2 cups shredded red cabbage
6 cups torn romaine lettuce leaves
1 cup cherry tomato halves
1/2 cup sliced green onions (green part)
1 cup prepared ranch dressing
8 slices bacon, crisply cooked and crumbled
Cook torellini to desired doness as directed on package. Drain; rinse with cold water.
In a large, clear glass bowl with straight sides or a 9x13" clear baking dish, layer lettuce, cabbage, tortellini, tomatoes and green onions. Pour dressing evenly over top. Cover and refrigerate until serving time.
At serving time, sprinkle with bacon bits. Maybe a sprinkling of grated Cheddar or Parmesan cheese might be nice, too.
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