2 cups chopped sweet onion (about 1 large)
1 tablespoon canola oil
1 package (9 ounces) refrigerated cheese tortellini
1/2 to 2/3 cup Italian salad dressing
1 tablespoon red wine vinegar
10 ounces fresh baby spinach (about 12 cups)
2 cups cubed cooked chicken breast (about 10 ounces)
1 can (12 ounces) marinated quartered artichoke hearts, drained
1 can (2-1/4 ounces) sliced ripe olives, drained
1/2 cup julienned roasted sweet red peppers
1/2 cup shaved Parmesan cheese
1. Preheat oven to 425°. Toss onion with oil; spread into a foil-lined 15x10x1-in. baking pan. Roast until softened and lightly browned, 20 to 25 minutes, stirring occasionally.
2. Cook tortellini according to package directions. Drain and rinse gently with cold water; drain well.
3. Place 1/2 cup salad dressing, vinegar and roasted onion in a blender. Cover; process until blended, thinning with additional dressing if desired.
4. To serve, place spinach, chicken, artichoke hearts, olives, peppers and tortellini in a large bowl; toss with onion mixture. Top with cheese.
Prize Winning Recipe
Spinach and tortellini go so well together, and this salad makes an easy meal with leftover cooked chicken. What really makes it special is the roasted onion that adds oomph to bottled salad dressing.
TOTAL TIME: Prep: 20 min. Bake: 20 min.
YIELD: 6 servings.
Nutrition Facts
2 cups: 448 calories, 22g fat (6g saturated fat), 59mg cholesterol, 887mg sodium, 33g carbohydrate (9g sugars, 3g fiber), 24g protein.