Tortellini Shrimp Salad Recipe - Cooking Index
Tortellini Shrimp Salad Recipe - Cooking Index
| 1 | Fresh cheese-filled tortellini - (9 oz) | |
| 1 | Artichoke hearts - (7 oz) - drained, and | |
| Cut into quarters | ||
| 1 | Sliced black olives | |
| 10 | Cherry tomatoes - halved | |
| 1 | Zucchini - sliced and halved (small) | |
| 1 | Sliced mushrooms - drained | |
| 1 lb | 454g / 16oz | Shrimp - cooked, peeled, |
| And deveined | ||
| 1/2 | Watercress - chopped | |
| 5 oz | 142g | Fresh spinach - (to 6 oz) |
| Sliced avocado - for garnish | ||
| Italian Herb Dressing | ||
| 3/4 cup | 177ml | Olive oil |
| 1/4 cup | 59ml | Apple cider vinegar |
| 1/4 teaspoon | 1.3ml | Dried tarragon leaves |
| 1 | Garlic clove - minced | |
| Salt - to taste | ||
| Freshly-cracked black pepper - to taste |
For the Italian Herb Dressing: Mix ingredients together well. Season with salt and cracked black pepper to taste.
Cook toretellini according to package. Drain.
In a large bowl, gently toss together all ingredients except cheese and avocado. Sprinkle with cheese and top with slices of avocado if desired. Serve with Italian Herb Dressing.
This recipe yields ?? servings.
Source:
KSL TV, Salt Lake City, UT at http://www.ksl.com/TV
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