Ingredients and Weight:
- 1 box (12 ounces) fresh baby spinach
- 1 cup refrigerated cheese tortellini
- 1 cup chopped red onion
- 1/2 cup chopped sun-dried tomatoes
- 1/2 cup chopped artichoke hearts (canned or jarred)
- 1/4 cup chopped fresh basil
- 1/4 cup grated Parmesan cheese
- 1/3 cup balsamic vinaigrette (see below)
For the Balsamic Vinaigrette:
* 1/4 cup balsamic vinegar
* 1/4 cup olive oil
* 1 teaspoon Dijon mustard
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper
Preparation Time:
15 minutes
Cooking Time:
According to tortellini package (typically 5-7 minutes)
Difficulty Level:
2 (Simple)
Preparation Method Steps:
- Cook tortellini according to package directions. Drain and rinse under cold water.
- While tortellini is cooking, make the balsamic vinaigrette by whisking together the vinegar, olive oil, mustard, salt, and pepper.
- In a large bowl, combine spinach, tortellini, red onion, sun-dried tomatoes, artichoke hearts, basil, and Parmesan cheese.
- Pour balsamic vinaigrette over salad and toss to coat.
Nutritional Information:
(Per serving)
* Calories: 250
* Fat: 10 grams
* Carbohydrates: 30 grams
* Protein: 15 grams
Dish Characteristics:
- Refreshing and light
- Packed with flavors and textures
- Perfect for summer gatherings or light lunches
User Comments:
- "This salad is so delicious and easy to make. I love the combination of flavors."
- "This is my go-to salad recipe during the summer. It's so refreshing and flavorful."
- "I'm not a huge fan of spinach, but I really enjoyed this salad. The tortellini and sun-dried tomatoes made it really flavorful."
Special Precautions and Tips:
- If you don't have balsamic vinaigrette, you can use a simple olive oil and lemon juice dressing.
- You can add other vegetables to this salad, such as chopped cucumbers or bell peppers.
- If you're using canned artichoke hearts, be sure to rinse them thoroughly to remove the brine.
