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Prep 20min
Total1hr20min
Servings4
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Ingredients
Garlic Vinaigrette
1/4
cup cider or balsamic vinegar
1
tablespoon chopped fresh or 1 teaspoon dried basil leaves
2
tablespoons olive or vegetable oil
1/4
teaspoon paprika
1/8
teaspoon salt
1
clove garlic, finely chopped
Salad
1
package (7 ounces) cheese-filled tortellini
1
medium carrot, sliced (1/2 cup)
2
cups broccoli flowerets
2
medium green onions, sliced (2 tablespoons)
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Steps
1
In tightly covered container, shake all vinaigrette ingredients.
2
Cook and drain tortellini as directed on package. Rinse with cold water; drain.
3
In large glass or plastic bowl, mix carrot, broccoli, onions and vinaigrette. Add tortellini; toss until evenly coated. Cover and refrigerate at least 1 hour to blend flavors but no longer than 24 hours.
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If you have leftover ham, chop it and add to make a main-meal salad!
Supermarket salad bars can be a real time-saver. Rather than chopping the vegetables yourself, why not buy already-sliced carrots, broccoli and onions from the salad bar? To save more time, use 1/3 cup purchased balsamic vinaigrette dressing or another vinaigrette dressing of your choice.
For brightly colored vegetables, blanch them by immersing in boiling water for a few seconds and then plunging into ice water to stop the cooking process.
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