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Garden Fresh Tortellini Salad
10 Servings
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Garden Fresh Tortellini Salad Ingredients
1 tb
Lemon
juice
1
Egg
yolk
1 lb
Spinach
tortellini
1 tb
Dijon mustard
1 lb Egg
torte
llini
1 tb
Balsamic vinegar
1 lb
Broccoli
head
1 c
Vegetable oil
1 lb
Carrot
s
1/2 c
Olive oil
3
Leek
s
1 tb Dried
thyme
1 lg Sweet
red pepper
1
Orange
zest; finely grated
1 lg Sweet yellow
pepper
1 ds -
Salt
to taste
1/2 c Fresh
basil
; chopped
1 ds -Black
pepper
to taste
Instructions for Garden Fresh Tortellini Salad
NOTE: Use good quality fresh or frozen tortellini. Break the broccoli into florets and slice the tender stems. Peel and cut the carrots diagonally into 1/4-inch slices. Rinse, dry and cut the white part and 2 inches of the green into thin julienne. Core, seed and cut into julienne strips the red and yeller peppers. Cook the tortellini in boiling salted water according to package instructions. Drain thoroughly and place in a large mixing bowl. Cook the broccoli florets, stems and carrots separately in boiling salted water just until tender. Drain and combine with the tortellini. Blanch the julienned leeks 1 minutes in boiling water; drain. Add the leeks, red and yellow peppers, and fresh basil to the salad and toss to combine. Process the egg yolk, lemon juice, mustard and vinegar in a food processor for 30 seconds. With the machine running, pour the oils in a thin steady stream through the feed tube to make a light mayonnaise. Add the thyme, orange zest and salt and pepper to taste. Process to combine. Pour the dressing over the salad and toss to coat thoroughly. Serve at room temperature or slightly chilled. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
Main Ingredient:
Pasta
Cuisine:
Uncategorized
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Ingredient Insight - look inside this recipe
Balsamic Vinegar
Basil
Broccoli
Carrot
Dijon Mustard
Egg
Leek
Lemon
Olive Oil
Orange
Salt
Spinach
Thyme
Vegetable oil
Salads
Pasta
Vegetables
Misc
Basil
Broccoli
Mustard
Carrot
Olive oil
Orange
Spinach
Balsamic Vinegar
Lemon
Lunch
for
flavor
and
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