1 to 2 days before serving:
Rinse the mushrooms and put in a bowl with a lid. Pour on approximately 1/3 of the bottle of dressing. Put the lid on the bowl and shake to coat the mushroos. Place in the refrigerator and shake occasionally.
The night befoe serving:
Cook the tortellini according to the directions and rinse in cold water until they are cool.
Drain all of the canned ingredients and place in the bowlwith the mushrooms. Pour on the remaining dressing and toss. Sprinkle the grated parmesan cheese on top.
If desired, serve on a bed of fresh romaine lettuce.
13.75 o. cans of artichoke hearts, 15.5 oz. cans chickpeas, 2.25 oz. cans black olives
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (429g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 303 (43%)|
|Amt Per Serving||% DV|
|Total Fat 33.7g||45 %|
|Saturated Fat 11.4g||57 %|
|Monounsaturated Fat 5.3g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 48.8mg||15 %|
|Sodium 1323.1mg||46 %|
|Potassium 910.5mg||24 %|
|Total Carbohydrate 79.1g||23 %|
|Dietary Fiber 11.7g||47 %|
|Sugars, other 67.4g|
|Protein 27.4g||39 %|
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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: 711
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