Categories: Salad

Ingredients

• 2 cups chopped sweet onion
• 1 tbsp. canola oil
• 1 pkg. refrigerated cheese tortellini
• 2/3 cup Italian salad dressing, divided
• 1 tbsp. red wine vinegar
• 10 oz. fresh baby spinach
• 2 cups cubed cooked chicken breast
• 12 oz. can marinated quartered artichoke hearts, drained
• 1 can sliced ripe olives, drained
• 1/2 cup julienned roasted sweet red peppers
• 1/2 cup shaved Parmesan

Directions

1. Preheat oven to 425. Toss onion with oil; spread into a foil-lined 15×10×1 inch baking pan. Roast until softened and golden 20-25 minutes, stirring occasionally.

2. Cook tortellini as directed. Drain and rinse gently with cold water; drain well.

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

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

Email to a friend | Print this recipe | Back