A homemade vinaigrette that's short on oil, but long on flavor, gives this pasta and greens salad an appealing tang.
1 (9-ounce) package refrigerated cheese tortellini
6 cups torn mixed greens
1 1/2 cups sliced fresh mushrooms
1 medium yellow or red sweet pepper, cut into bite-size strips (1 cup)
1/4 cup snipped fresh basil
1/4 cup white wine vinegar or white vinegar
2 tablespoons water
2 tablespoons olive oil
2 teaspoons granulated sugar
2 cloves garlic, minced
1/4 teaspoon ground black pepper
1/2 cup fat-free toasted garlic-and-onion croutons
- In a large saucepan, cook the tortellini according to package directions, except omit oil and salt; drain. Rinse with cold water; drain.
- In a large bowl, combine tortellini, mixed greens, mushrooms, sweet pepper, and basil.
- For dressing, in a screw-top jar, combine white wine vinegar, water, oil, sugar, garlic, and black pepper. Cover and shake well. Pour over tortellini mixture; toss to coat.
- Divide the tortellini mixture among four serving bowls or plates. Top with the croutons.
Makes 4 main-dish servings.
Nutritional Information Per Serving (1/4 of recipe): calories: 302, total fat: 12g, saturated fat: 2g, cholesterol: 30mg, sodium: 288mg, carbohydrate: 40g, fiber: 2g, protein: 12g
Recipe and photograph provided by Better Homes and Gardens - BHG.com a member of the Home and Family Network for the best of cooking, gardening, decorating and more. © 2003 Meredith Corporation. All Rights Reserved.