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Salads

Tortellini Salad - 2005
​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​Recipe courtesy of Ginny Shonk

INGREDIENTS
  • 3 cups  fresh cheese-filled tortellini, cooked  -- *or 12oz frozen pkg
  • 1 zucchini -- medium, thin sliced
  • 1 carrot -- large, chopped
  • ¼ cup  fresh parsley -- chopped
  • 2 cups  cherry tomatoes -- halved
  • 4 green onion -- thinly sliced
  • ½ cup  ranch salad dressing
  • ½ ounce  Parmesan cheese

​PREPARATION
Cook tortellini according to package directions.  Rinse under cold running water. Add vegetables.  Pour salad dressing over salad.   Add Parmesan cheese and toss lightly.  Cover; chill 30 minutes.

Has received rave reviews at potlucks. Ginny has used blue-cheese/ranch dressing.

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  • Non-Foods
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