Jane Windham’s recipe for Tortellini Mozzarella Garden Salad
The cheese-filled tortellini and the additional mozzarella offer enough protein to make the salad a full, hearty meal.
Ingredients:
3-4 cups assorted lettuces and greens, washed and torn (I used romaine, butterhead, red lettuce, and spinach)
1 mild, sweet onion, cut into small slivers
4-5 radishes, sliced
1/2 red bell pepper, chopped
small can of black olives, sliced
2 cucumbers, sliced
10 cherry tomatoes, cut in half
1/2 package cheese tortellini, cooked and cooled (You will find this in the refrigerated section of your grocery.)
10 marinated fresh mozzarella balls, cut in half (I buy mine at Sam’s)
salt and pepper to taste
Directions:
1. Cook the package of tortellini according to package directions. Drain and cool. (You can refrigerate any tortellini that you don’t use in the salad.)
2. Assemble the salad, add the cooked tortellini and the marinated mozzarella balls, and dress the salad with Olive Garden Italian dressing. Serve immediately.
See more from Jane Windham at cottageatthecrossroads.com.