Artichoke Hearts, Carrot and Tortellini Salad
Artichoke Hearts, Carrot and Tortellini Salad recipe 55
55
Ingredients
| 1 | package |
cheese tortellini
|
* |
| 1 | can |
artichoke hearts
|
* |
| 1 | each |
carrots
sliced |
|
| 3 | each |
scallions, spring or green onions
sliced |
|
| 1 | x |
Parmesan cheese
|
* |
| Dressing | |||
| 1 | clove |
garlic
|
|
| 1 | x |
salt and black pepper
|
* |
| 1 | teaspoon |
prepared mustard
|
|
| ⅓ | cup |
balsamic vinegar
|
|
| ⅔ | cup |
olive oil
|
|
Directions
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.
Nutrition Facts
Serving Size 86g (3.0 oz)Amount per Serving
Calories 34893% of calories from fat
% Daily Value *
Total Fat 36g
56%
Saturated Fat 5g
25%
Trans Fat
0g
Cholesterol 0mg
0%
Sodium 33mg
1%
Total Carbohydrate
2g
2%
Dietary Fiber 1g
3%
Sugars g
Protein
1g
Vitamin A 54%
•
Vitamin C 5%
Calcium 2%
•
Iron 3%
* based on a 2,000 calorie diet
How is this calculated?
