Thanks to our new recipe club friend Kristi for sharing this yummy recipe with us. . .
Raspberry Walnut Tortellini Salad
2 heads Romaine Lettuce
24 oz uncooked tortellini
1/2 c toasted sugared walnuts
1/3 c craisins
1/3 c Italian dressing
1/3 c raspberry preserves
*To toast walnuts, put walnuts coarsely chopped in pan with 2-3 tsp sugar on medium high. Stir until sugar melts and walnuts are lightly toasted. Cool completely (or throw 'em in the freezer for a few minutes)
Cook tortellini according to package directions. Let cool completely in the fridge (or throw in freexer for 1/2 hour)
Roughly chop romaine letuce and toss in walnuts, craisins, and cooked tortellini.
In a small bowl, mix italian dressing and raspberry preserves. Pour dressing over salad just before serving, or serve on the side.
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