Try this Tortellini Broccoli Salad recipe, or contribute your own.
Suggest a better descriptionBring a large pot of water to a boil and cook tortellini according to the package directions, being careful not to overcook. Rinse with cool water and drain well. Set aside.
Meanwhile preheat oven to 375 degrees. Place bacon on the foil lined, rimmed baking sheet. Bake for 15-18 minutes or till browned and crisp. Transfer cooked bacon to paper towels to drain. Crumble and set aside.
In a large serving bowl, Combine the broccoli, cooked and cooled tortellini, onion, and dried cranberries. in a small bowl, stir together the mayo, sour cream, balsamic vinegar, and sugar. Pour over the broccoli mixture, and toss until well mixed. Refrigerate for a least 2 hours or up to six.
When ready to serve, stir in the bacon and chopped walnuts.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (671g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1515 | ||
Calories from Fat: 1136 (75%) | ||
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Amt Per Serving | % DV | |
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Total Fat 126.2g | 168 % | |
Saturated Fat 33.7g | 168 % | |
Monounsaturated Fat 43.6g | ||
Polyunsanturated Fat 36.9g | ||
Cholesterol 126.7mg | 39 % | |
Sodium 1850.5mg | 64 % | |
Potassium 1557.3mg | 41 % | |
Total Carbohydrate 65.6g | 19 % | |
Dietary Fiber 11.5g | 46 % | |
Sugars, other 54.1g | ||
Protein 39.4g | 56 % | |
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. |
Calories per serving: 1515
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