1. Prepare Mild Vinaigrette. 2. Cook tortellini following package directions. Drain. 3. Toss warm tortellini with Mild Vinaigrette. Place in a covered container and let stand at room temperature at least 30 minutes before serving. 4. With a slotted spoon, drain tortellini and thread on short bamboo skewers, two tortellini to each skewer. Arrange on a serving platter and sprinkle with chopped basil. * Timesaver Tip: Appetizer can be made up to 24 hours ahead and stored, covered, in refrigerator. About 1 hour before serving, remove tortellini from refrigerator and allow them to reach room temperature, then transfer to skewers. Recipe By : the California Culinary Academy File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (34g)|
|Recipe Makes: 10|
|Calories from Fat: 22 (21%)|
|Amt Per Serving||% DV|
|Total Fat 2.4g||3 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 14.1mg||4 %|
|Sodium 115.6mg||4 %|
|Potassium 31.5mg||1 %|
|Total Carbohydrate 15.8g||5 %|
|Dietary Fiber 0.6g||3 %|
|Sugars, other 15.2g|
|Protein 4.6g||7 %|
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Calories per serving: 103
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