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