Caesar Salad with Tortellini
Yield
6 servingsPrep
20 minCook
10 minReady
30 minLow Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
lemon juice
fresh |
|
| 2 | tablespoons |
water
|
|
| 1 ½ | tablespoons |
olive oil
|
|
| 1 | teaspoon |
anchovy paste
|
*
|
| ⅛ | teaspoon |
black pepper
freshly ground |
|
| 1 | each |
garlic cloves
crushed |
|
| 9 | ounces |
cheese tortellini
uncooked |
*
|
| 12 | cups |
romaine lettuce
torn |
*
|
| 1 ½ | cups |
asparagus
fresh, 2 inch pieces |
|
| ¼ | cup |
Parmesan cheese
fresh, grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
lemon juice
fresh |
|
| 3E+1 | ml |
water
|
|
| 23 | ml |
olive oil
|
|
| 5 | ml |
anchovy paste
|
*
|
| 0.6 | ml |
black pepper
freshly ground |
|
| 1 | each |
garlic cloves
crushed |
|
| 260.1 | ml/g |
cheese tortellini
uncooked |
*
|
| 2.8 | l |
romaine lettuce
torn |
*
|
| 355 | ml |
asparagus
fresh, 2 inch pieces |
|
| 59 | ml |
Parmesan cheese
fresh, grated |
|
Directions
Combine the first 6 ingredients in a bowl and stir well with a whisk and set aside.
Cook the tortellini in boiling water for 7 minutes or until tender, omitting the salt and fat. Drain well and set aside.
Arrange the asparagus in a vegetable steamer over boiling water.
Cover and steam 2 minutes or until crisp-tender.
Combine asparagus and tortellini in a bowl, add 2 tablespoons of lemon juice mixture and toss gently to coat.
Place lettuce in a large bowl; drizzle remaining lemon juice mixture over lettuce and toss well. Add tortellini mixture, tossing gently to coat. Spoon salad onto serving plates, and sprinkle cheese ontop.
