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Name: Garden Fresh Tortellini Salad
Prep time: 30 min
Total time: 30 min
Yield: 10
Cuisine: American
Ingredients: 1 ds -Salt to taste; 1 lb Spinach tortellini; 1 lg Sweet yellow pepper; 1 ds -Black pepper to taste; 1 tb Lemon juice; 1 lb Egg tortellini; 1/2 c Fresh basil; chopped; 3 Leeks; 1 lb Broccoli head; 1 tb Dijon mustard; 1 tb Balsamic vinegar; 1 c Vegetable oil; 1 lg Sweet red pepper; 1 lb Carrots; 1 tb Dried thyme; 1 Egg yolk; 1/2 c olive oil; 1 Orange zest; finely grated

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INGREDIENTS

1 ds -Salt to taste
1 lb Spinach tortellini
1 lg Sweet yellow pepper
1 ds -Black pepper to taste
1 tb Lemon juice
1 lb Egg tortellini
1/2 c Fresh basil; chopped
3 Leeks
1 lb Broccoli head
1 tb Dijon mustard
1 tb Balsamic vinegar
1 c Vegetable oil
1 lg Sweet red pepper
1 lb Carrots
1 tb Dried thyme
1 Egg yolk
1/2 c olive oil
1 Orange zest; finely grated

Servings

INSTRUCTIONS

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.

NOTES

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Garden Fresh Tortellini Salad

1 ds -Salt to taste 
1 lb Spinach tortellini 
1 lg Sweet yellow pepper 
1 ds -Black pepper to taste 
1 tb Lemon juice 
1 lb Egg tortellini 
1/2 c Fresh basil; chopped 
3  Leeks 
1 lb Broccoli head 
1 tb Dijon mustard 
1 tb Balsamic vinegar 
1 c Vegetable oil 
1 lg Sweet red pepper 
1 lb Carrots 
1 tb Dried thyme 
1  Egg yolk 
1/2 c olive oil 
1  Orange zest; finely grated

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.

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Nutrition

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Serving Size: 1 Serving (270g)
Recipe Makes: 10 Servings

Calories: 369
Calories from Fat: 189 (51%)

Amt Per Serving		% DV

	Total Fat 21g	28 %
	Saturated Fat 2g	10 %
	Monounsaturated Fat 12.9g
	Polyunsanturated Fat 5.3g
Cholesterol 54.1mg		17 %
Sodium 99.7mg		3 %
Potassium 543.5mg		14 %
Total Carbohydrate 39.2g		12 %
	Dietary Fiber 3.6g	14 %
	Sugars, other 35.6g
Protein 8g		11 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 369

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