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Broccoli Tortellini Salad


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Serves | Prep Time | Cook Time

Ingredients

4 cups broccoli florets
2 – 9 oz. pkgs. refrigerated cheese tortellini
½ c. finely chopped red onion
¼ c. raisins
½ c. reduced-fat mayonnaise
3 T. Splenda
1 T. cider vinegar
5 slices bacon, cooked and crumbled
¼ c. unsalted sunflower kernels


In a large saucepan, cook broccoli in 6 cups of boiling water for 2 minutes.


Drain and immediately rinse in cold water.


In the same saucepan, cook tortellini according to package directions.


Drain and immediately rinse in cold water.


In a large bowl, combine the red onion, raisins, broccoli and tortellini.


Combine the mayonnaise, sugar substitute and vinegar.


Pour over tortellini mixture; toss to coat. Refrigerate for at least 1 hour.


Just before serving, stir in bacon and sunflower seeds.


Pairs Well With


Notes

This is from Light and Tasty -- so good.

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