Not only is this attractive salad easy to make, but it is tasty and filling as well.
—MICHELLE ASHTON ST. JOHNS, AZ
PREP: 25 MIN. • COOK: 15 MIN. • MAKES: 9 SERVINGS
2 packages (9 ounces each) refrigerated cheese tortellini
2 packages (6 ounces each) fresh baby spinach
1 package (22 ounces) frozen grilled chicken breast strips, cut into 1-inch pieces
12 slices red onion, halved
1 cup dried cranberries
1 cup (4 ounces) crumbled feta cheese
BALSAMIC VINAIGRETTE
1/3 cup olive oil
1/3 cup balsamic vinegar
1 tablespoon tomato paste
2 garlic cloves, minced
1 teaspoon dried oregano
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 cup grated Parmesan cheese
1. In a large saucepan, cook tortellini according to package directions. Meanwhile, in a large bowl, combine the spinach, chicken, onion, cranberries and feta cheese. Drain pasta. Cool for 5 minutes. Add to spinach mixture.
2. For vinaigrette, in a small bowl, whisk the oil, vinegar, tomato paste, garlic, oregano, salt and pepper. Pour over spinach mixture; gently toss to coat. Sprinkle with Parmesan cheese.
PER SERVING 2 cups equals 432 cal., 17 g fat (6 g sat. fat), 74 mg chol., 820 mg sodium, 43 g carb., 4 g fiber, 30 g pro. Diabetic Exchanges: 3 lean meat, 2 1/2 starch, 1 1/2 fat, 1 vegetable.