Holiday Tortellini Salad Recipe

Holiday Tortellini Salad Recipe
It seems, during the holidays, that there are dozens of gatherings where a salad is in order. It’s nice to serve a good salad that is red and green – Christmas colors. This Holiday Tortellini Salad is pretty on a buffet table or nice to take to a potluck or family gathering. It’s easy to make, has minimal ingredients, and can be made one-two days ahead. It has both sweet and savory ingredients, which complement each other.
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If you’re looking for a main dish salad, you can add shredded chicken breast or diced lean ham; they are both delicious in the salad. It would also be perfect with soup at a tree trimming party or alone as a light main or supper dish with freshly baked rolls.

8 Servings


8 ounces dried spinach tortellini
Boiling salted water

8 ounces thick bacon, chopped

1/3 cup finely diced red onions
1 cup grape tomatoes, halved
1/3 cup dried cranberries
1/3 cup sliced almonds
2 cups romaine lettuce, finely chopped

Dressing:
3/4 cup light mayonnaise
3 tablespoons sugar
3 tablespoons red wine vinegar
1/4 teaspoon salt
  1. Cook the dried spinach tortellini in the boiling salted water until just barely tender; drain and rinse with cold water.
  2. Meanwhile, cook the bacon until it is crisp; drain well.
  3. In a large serving bowl, mix the tortellini, bacon, red onions, tomatoes, cranberries, sliced almonds, and romaine lettuce.
  4. Toss with the dressing.
  5. Cover and refrigerate until serving time. Can be made 1-2 days ahead.
  6. Dressing: Whiz or whisk the dressing ingredients together.


Amount Per Serving
Calories 312 Calories from Fat 140
Percent Total Calories From: Fat 45% Protein 10% Carb. 44%

Nutrient Amount per Serving
Total Fat 16 g
Saturated Fat 4 g
Cholesterol 34 mg
Sodium 425 mg
Total Carbohydrate 34 g
Dietary Fiber 1 g
Sugars 6 g
Protein 8 g

Vitamin A 10% Vitamin C 22% Calcium 0% Iron 4%







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Content copyright © 2019 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.