Saturday, August 21, 2010


That e-reader debate (my last post) made me hungry so I put my laptop aside and went to the kitchen. I ended up making a salad. It is summer, after all. This salad is a little more filling than the average tossed salad and is an impressive addition to buffets or luncheons. I made this recently for a meet-and-eat at the church. Everyone loved it and asked for the recipe.

In honor of summer and salads, this is post two of seven salads in seven weeks.

Layered Spinach Salad         

1 (9oz) pkg cheese tortellini

2 C. shredded red cabbage

6 C. torn baby spinach

2 C. cherry tomatoes, halved                                                 
½ C. sliced green onions
1 (8oz) bottle ranch dressing

8 bacon strips, cooked & crumbled (optional)

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

NOTE: While this salad looks beautiful in the proper bowl, it is also an attractive salad tossed together with the dressing and bacon served on the side.
This is the same recipe, tossed instead of layered.


Jennifer Griffith said...

Holy smoke. Anything that calls for a WHOLE bottle of Ranch *can't* be wrong. Mmmmm!

Tina Scott, the writing artist said...

Yeah, for the salad pictured at the top, I made fresh Ranch and poured it on before realizing that it made 16oz and not the 8oz that the recipe called for. Oops! It didn't look like too much.