Serves 8-10
There's nothing quite like a Greek salad! As it's one of my all time favorite salads, I decided to try a spin on it by adding tortellini and spinach. Spinach in a Greek salad?? Why not? The result? Perfection in my opinion! This is a recipe that you can easily adapt to your taste. You can add more tortellini and less spinach/romaine, more or less onion, pepper, cucumbers, tomatoes, olives and artichoke hearts... but I think you'll want to add the feta cheese for sure! The dressing is fresh & tangy but if you're strapped for time, you can use your favorite bottled vinaigrette. You can make this a main dish by adding grilled chicken or shrimp.
1 (9 ounce) package Buitoni three
cheese tortellini (found in refrigerated section of store)
½ cup extra virgin olive oil
¼ cup lemon juice
¼ cup red wine vinegar
1 package Good Seasons
Italian dressing mix
1 (10 ounce) bag baby spinach leaves
1 (10 ounce) bag hearts of romaine
½ medium red onion, diced
1 green pepper, chopped
1 English cucumber, chopped
1 small package grape
tomatoes
½ cup Kalamata olives, sliced
1 small jar artichoke hearts,
diced
3/4 cup crumbled feta cheese
Bring a large pot of water to
a boil. Add tortellini and cook according
to package directions; drain & rinse with cold water; drain again and place
in a large bowl.
In a jar or cruet with a
tight fitting lid, combine the olive oil, lemon juice, red wine vinegar, and
Good Seasons Italian dressing mix. Shake
well & pour it over the tortellini, tossing to coat. Cover and chill at least 2 hours in the
refrigerator.
Before serving, gently toss
in the spinach, romaine, onion, green pepper, cucumber, olives, artichoke
hearts and feta cheese to coat everything lightly with the dressing.
Plate it up & enjoy!
