Name: Spinach Salad with Tortellini & Roasted Onions
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: 2 cups chopped sweet onion (about 1 large) -; 1 tablespoon canola oil -; 1 package (9 ounces) refrigerated cheese tortellini -; 1/2 to 2/3 cup Italian salad dressing -; 1 tablespoon red wine vinegar -; 10 ounces fresh baby spinach (about 12 cups) -; 2 cups cubed cooked chicken breast (about 10 ounces) -; 1 can (12 ounces) marinated quartered artichoke hearts, drained -; 1 can (2-1/4 ounces) sliced ripe olives, drained -; 1/2 cup julienned roasted sweet red peppers -; 1/2 cup shaved Parmesan cheese -

Spinach Salad with Tortellini & Roasted Onions

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Spinach Salad with Tortellini & Roasted Onions

1. 2 cups chopped sweet onion (about 1 large) -

2. 1 tablespoon canola oil -

3. 1 package (9 ounces) refrigerated cheese tortellini -

4. 1/2 to 2/3 cup Italian salad dressing -

5. 1 tablespoon red wine vinegar -

6. 10 ounces fresh baby spinach (about 12 cups) -

7. 2 cups cubed cooked chicken breast (about 10 ounces) -

8. 1 can (12 ounces) marinated quartered artichoke hearts, drained -

9. 1 can (2-1/4 ounces) sliced ripe olives, drained -

10. 1/2 cup julienned roasted sweet red peppers -

11. 1/2 cup shaved Parmesan cheese -

How to cook deliciously - Spinach Salad with Tortellini & Roasted Onions

1. Stage

Preheat oven to 425°. Toss onion with oil; spread into a foil-lined 15x10x1-in. baking pan. Roast until softened and lightly browned, 20-25 minutes, stirring occasionally.

2. Stage

Cook tortellini according to package directions. Drain and rinse gently with cold water; drain well.

3. Stage

Place 1/2 cup salad dressing, vinegar and roasted onion in a blender. Cover; process until blended, thinning with additional dressing if desired.

4. Stage

To serve, place spinach, chicken, artichoke hearts, olives, peppers and tortellini in a large bowl; toss with onion mixture. Top with cheese.