Tortellini-Vegetable Salad
This salad is a hearty main dish meal. The vinaigrette, with little oil, has few calories while allowing the flavors of the salad to come through.
Ingredients
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1 9-ounce package refrigerated cheese tortellini
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6 cups torn mixed greens
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1-1/2 cups sliced fresh mushrooms
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1 medium yellow or red sweet pepper, cut into bite-size strips (1 cup)
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1/4 cup snipped fresh basil
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1/4 cup white wine vinegar or white vinegar
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2 tablespoons water
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2 tablespoons olive oil
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2 teaspoons sugar
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2 cloves garlic, minced
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1/4 teaspoon ground black pepper
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1/2 cup fat-free toasted garlic-and-onion croutons
Directions
1.
In a large saucepan, cook the tortellini according to package directions, except omit oil and salt; drain. Rinse with cold water; drain.
2.
In a large bowl, combine tortellini, mixed greens, mushrooms, sweet pepper, and basil.
3.
For dressing, in a screw-top jar, combine white wine vinegar, water, oil, sugar, garlic, and black pepper. Cover and shake well. Pour over tortellini mixture; toss to coat.
4.
Divide the tortellini mixture among four serving bowls or plates. Top with the croutons. Makes 4 main-dish servings.
Nutrition information
Calories 302, Total Fat 12 g, Saturated Fat 2 g, Cholesterol 30 mg, Sodium 288 mg, Carbohydrate 40 g, Fiber 2 g, Protein 12 g.
Percent Daily Values are based on a 2,000 calorie diet
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