Crisp, fresh broccoli and cheese tortellini with a creamy dressing are the basis of this salad. Raisins, sunflower seeds and red onion dress it up. This recipe is most requested at potlucks.
Ingredients
- slices bacon: 6 piece
- ounces fresh cheese-filled tortellini: 20 piece
- mayonnaise: 0.5 cup
- white sugar: 0.5 cup
- cider vinegar: 2 tsp
- heads fresh broccoli: 3 piece (cut into florets)
- raisins: 1 cup
- sunflower seeds: 1 cup
- red onion: 1 piece (chopped)
Metric Conversion
Stages of cooking
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Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
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Bring a large pot of lightly salted water to a boil. Cook tortellini in boiling water for 8 to 10 minutes or until al dente. Drain, and rinse under cold water.
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In a small bowl, mix together mayonnaise, sugar and vinegar to make the dressing.
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In a large bowl, combine broccoli, tortellini, bacon, raisins, sunflower seeds and red onion. Pour dressing over salad, and toss.
