Layered Spinach Salad

I think you will like this salad because you can make it ahead of time and serve it later. I had this salad in my refrigerator for 2 days and it did not get wilted. The glass bowl shows the layers and it is a real eye-catcher with its colorful layers.

1 package ( 9 ounces)
refrigerated cheese tortellini

2 cups shredded red cabbage
6 cups torn fresh spinach
2 cups cherry tomatoes, halved
1/2 cup sliced green onions

1 bottle ( 8 ounces) regular
or fat-free ranch salad dressing

8 bacon strips, cooked and crumbled, optional

Cook tortellini according to package directions.

Drain and rinse with cold water; set aside.

In a large glass bowl, layer cabbage, spinach, tortellini, tomatoes and onion.

Pour dressing over top; sprinkle with bacon if desired.

Cover and refrigerate for at least 1 hour.

Yield: 10 servings.

NOTE: I often make the dressing from my Potato/Macaroni/Tuna Salads recipe and use it in place of the bottled ranch salad dressing.

JACQUELINE'S COOKBOOK