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BROCCOLI TORTELLINI SALAD
Broccoli Tortellini Salad
This is from Light and Tasty -- so good.
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PrintINGREDIENTS
- 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
DIRECTIONS
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.
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Author: Light and Tasty
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