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FRUITED TORTELLINI SALAD
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| 10 PORTIONS 8 Oz Cheese Filled Tortellini (Fresh or Frozen) Cook following package directions. Drain and rinse well with cold water. Place in mixing bowl. 1 Cup Poppy Seed Dressing Pour over pasta. Stir gently to coat. Cover bowl. Marinate overnight in refrigerator. 1 Cup Red Seedless Grapes 1 Cup Pineapple Chunks Canned, Drained 2/3 Cup Walnut Halves 1 Fresh Pear Diced Add. Toss to coat with dressing. Chill until serving time. 1 1/4 Cups Fresh Spinach Tear or cut into bite sized pieces. Add to pasta and fruits just before serving. Toss gently. |
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This recipe compliments of Kansas State University Dining Services This home-sized recipe was used in the Dining Services test kitchen to develop a standardized recipe and may not produce the exact product we serve. We provide the home-sized recipe because all ingredient measures for our quantity recipes are expressed in weights to four decimal places, making them hard to produce in home kitchens with home-sized measuring equipment. Quantity production procedures and equipment needs may also be difficult to accommodate in a home kitchen. |
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