Layered Spinach Salad
  • 9 ounces refrigerated uncooked cheese tortellini
  • 2 cups shredded red cabbage
  • 6 cups torn spinach
  • 1 cup cherry tomatoes, halved
  • 1 cup green onions, sliced
  • 8 ounces prepared ranch dressing
  • 10 slices bacon, cooked and crumbled
  1. Cook tortellini to desired doneness as directed on package; drain and rinse in cold water.
  2. In a 13x9" glass dish with straight sides, layer cabbage, spinach, tortellini, tomatoes and green onions. Pour dressing evenly over top and sprinkle with bacon; cover. Refrigerate until serving time.