Layered Spinach Salad with Tortellini
1 package (9 ounces) refrigerated cheese tortellini
2 cups shredded red cabbage
6 cups torn fresh spinach
2 cups cherry tomatoes, halved
1/2 cup sliced green onions
1 bottle (8 ounces) low-fat ranch salad dressing
8 bacon strips, cooked and crumbled, optional
Cook tortellini according to package directions. Drain and rinse with cold water; set aside.
In a large glass bowl, layer cabbage, spinach, tortellini, tomatoes and onions.
Pour dressing over top; sprinkle with bacon if desired. Cover and refrigerate for at least 1 hour.
Yield: 10 servings.
Diabetic Exchanges: One 1-cup serving (prepared with low-fat salad dressing and without bacon) equals 1 starch, 1 vegetable, 1 fat; also, 159 calories, 350 mg sodium, 14 mg cholesterol, 16 gm carbohydrate. 6 gm Protein. 8 gm fat.
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