4
ounces
chopped salami
4
ounces
provolone cheese, cut into -- 2 x 1/4" strips
11
oz. can
corn -- drained
9
oz. package
frozen spinach, thawed -- squeezed to drain
6
oz. jar
marinated artichoke hearts -- drained/chopped
6
ounce can
pitted ripe olives -- drained/sliced
1 1/2
cups
prepared creamy Italian salad dressing
1
teaspoon
Dijon
mustard
1/2
cup
grated Parmesan cheese
2
ounce jar
diced pimiento, drained -- if desired
Cook tortellini to desired doneness as directed on package; drain, rinse
with cold water. In very large bowl, combine tortellini, salami, provolone cheese, corn, spinach, artichoke hearts and 1 cup of the olives. In small bowl, combine salad dressing, mustard and 1/4 cup of the Parmesan cheese; blend well. Pour dressing over salad; toss gently. Top with remaining olives and Parmesan cheese. Cover; refrigerate 1 - 2 hours to blend flavors. Just before serving, garnish with pimiento
Apple and Fennel Salad
5
ounces
Fresh Spinach
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