- —–Salad Makings—–
- 1 Pkg Cheese Tortellini
- 1 Can Artichoke Hearts
- 1 Carrot Thinly Sliced
- Broccoli Florets — (or asparagus)
- 1 Red — sliced into strips
- 3 Green Onions — sliced thinly
- Parmesan Cheese
- 1 Clove Garlic
- Salt And Pepper
- 1 Tsp Mustard
- 1/3 C Balsamic Vinegar
- 2/3 C Olive Oil
Cook the tortellini according to package directions. Drain and rinse
the artichoke hearts and cut them into quarters.
Add the remaining salad makings (except the parmesan) and toss with the dressing.
Give it a generous sprinkling of parmesan and refrigerate.
You might want to be a little easy on the salt in the dressing because of the parmesan
and the cheese in the tortellini.