CHICKEN & TORTELLINI SPINACH SALAD
Not only is this attractive salad easy to make, but it is, delicious, light and filling as well.-Michelle Ashton, St. Johns, Arizona
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 9 servings.
Number Of Ingredients 15
Steps:
- In a large saucepan, cook tortellini according to package directions. Meanwhile, in a large bowl, combine the spinach, chicken, onion, cranberries and feta cheese. Drain pasta. Cool for 5 minutes. Add to spinach mixture., For vinaigrette, in a small bowl, whisk the oil, vinegar, tomato paste, garlic, oregano, salt and pepper. Pour over spinach mixture; gently toss to coat. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 432 calories, Fat 17g fat (6g saturated fat), Cholesterol 74mg cholesterol, Sodium 820mg sodium, Carbohydrate 43g carbohydrate (12g sugars, Fiber 4g fiber), Protein 30g protein. Diabetic Exchanges
CHICKEN AND TORTELLINI SALAD
Children and adults love this simple-to-make Spring dinner salad. I made several changes to the original recipe which was printed in Bon Appetit (May, 1983).
Provided by ellie_
Categories Chicken
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Combine first 11 ingredients (chicken through green onion) in large salad bowl; toss.
- Mix mayonnaise, Parmesan and orange juice in small bowl.
- Pour dressing over salad and toss.
- Refrigerate until ready to use.
- Add optional garnish of orange sections and/or strawberry slices.
- If desired, serve on trimmed spinach leaves.
Nutrition Facts : Calories 894.9, Fat 32.8, SaturatedFat 10.8, Cholesterol 138.9, Sodium 941.8, Carbohydrate 105.7, Fiber 8.4, Sugar 32.7, Protein 49.2
SPINACH TORTELLINI SALAD
Easy Spinach Tortellini Salad, loaded with with fresh herbs, tomatoes, mozzarella, and olives, and tossed in a simple homemade Italian dressing. Perfect for a little party, or serve it as a side next to chicken or fish. Leftovers will make a great lunch the next day!
Provided by Suzy Karadsheh
Time 17m
Number Of Ingredients 15
Steps:
- Cook the tortellini pasta in salted boiling water according to package instructions (about 5 to 7 minutes). Drain and rinse in cold water.
- Transfer the pasta to a large bowl. Add the rest of the salad ingredients and toss gently.
- In a small bowl, combine the garlic, lemon juice, vinegar, olive oil, and herbs. Add a big pinch of kosher salt and black pepper. Whisk to combine.
- Pour the dressing over the salad. Toss to combine.
- For best flavor, allow the salad to rest for 30 minutes or so for the flavors to meld before serving. Transfer to a platter and serve.
Nutrition Facts : Calories 378.8 kcal, Carbohydrate 38.2 g, Protein 12.9 g, SaturatedFat 5.5 g, Cholesterol 44.7 mg, Sodium 828.5 mg, Fiber 5 g, Sugar 3.2 g, UnsaturatedFat 6.1 g, ServingSize 1 serving
SPINACH AND TORTELLINI SALAD
Enjoy this as an entree or a side salad on a warm summer evening. Try it with garlic breadsticks.
Provided by lvich
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
- In a large bowl, combine the tortellini, spinach, cheese, tomatoes and olives. Add enough salad dressing to coat. Toss and season with salt and pepper.
Nutrition Facts : Calories 377.1 calories, Carbohydrate 33.1 g, Cholesterol 17.2 mg, Fat 23.2 g, Fiber 5.3 g, Protein 13.1 g, SaturatedFat 5.4 g, Sodium 1420.2 mg, Sugar 5.6 g
SPINACH SALAD WITH TORTELLINI & ROASTED ONIONS
Spinach and tortellini go so well together, and this salad makes an easy meal with leftover cooked chicken. What really makes it special is the roasted onion that adds oomph to bottled salad dressing. -Robin Haas, Hyde Park, Massachusetts
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 425°. Toss onion with oil; spread into a foil-lined 15x10x1-in. baking pan. Roast until softened and lightly browned, 20-25 minutes, stirring occasionally., Cook tortellini according to package directions. Drain and rinse gently with cold water; drain well., Place 1/2 cup salad dressing, vinegar and roasted onion in a blender. Cover; process until blended, thinning with additional dressing if desired., To serve, place spinach, chicken, artichoke hearts, olives, peppers and tortellini in a large bowl; toss with onion mixture. Top with cheese.
Nutrition Facts : Calories 448 calories, Fat 22g fat (6g saturated fat), Cholesterol 59mg cholesterol, Sodium 887mg sodium, Carbohydrate 33g carbohydrate (9g sugars, Fiber 3g fiber), Protein 24g protein.
GREEK-STYLE SPINACH AND TORTELLINI SALAD
This is a filling salad as is but you can add in some cooked chicken breast strips if desired. Also I like to add in a few tablespoons of Parmesan cheese to the dressing but that is optional. Plan ahead the tortellini needs to chill with the dressing for a minimum of 4 hours or up to 24 hours. Do not use more than 1 teaspoon minced fresh garlic or it will overpower the salad, or you can omit the garlic totally.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 4h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cook the fresh tortellini in boiling salted water until just tender (about 3-4 minutes) drain and place in a large glass bowl.
- In another bowl combine the olive oil with lemon juice, red wine vinegar, parsley, oregano and Parmesan cheese (if using) season with salt and black pepper to taste; pour over the cooked tortellini, toss to coat, cover and chill for 4-24 hours.
- Before serving add in the fresh spinach, feta cheese and red onion slices; toss gently to coat.
- Mound the salad on a plate and arrange the sliced or quartered egg around the salad.
- Delicious!
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