ANTIPASTO SALAD
INGREDIENTS
16 oz. pkg fresh/frozen cheese tortellini 4 ounces chopped salami 4 ounces provolone cheese, cut into 2 x 1/4" strips 11 oz. can corn (drained) 9 oz. package frozen spinach (thawed -- squeezed to drain) 6 oz. jar marinated artichoke hearts (drained & chopped) 6 ounce can pitted ripe olives (drained & sliced) 1 1/2 cups prepared creamy Italian salad dressing 1 teaspoon Dijon mustard 1/2 cup grated Parmesan cheese 2 ounce jar diced pimiento (drained)
HOW TO MAKE
Cook the tortellini as directed on the package.
Drain and rinse with cold water.
Using a very large bowl, combine the tortellini, salami, provolone cheese, corn, spinach, artichoke hearts and 1 cup of the olives.
In small bowl, combine the salad dressing, mustard and 1/4 cup of the Parmesan cheese. Blend well and pour the dressing over the salad. Toss gently.
Top off with the remaining olives and Parmesan cheese and then cover and refrigerate for 1 to 2 hours to allow the flavours time to blend.
Just before serving, garnish with:
PIMENTO APPLE AND FENNEL SALAD
5 ounces Fresh Spinach 1 Small Fennel Head (sliced) 2 Medium Granny Smith Apples (peeled and cubed) 1 Small Red Onion -- sliced
Thoroughly wash the spinach, removing fibrous stems. Dry and place in a salad bowl. Add the fennel, apples and onions. Toss with Celery Seed Dressing. Trim with fennel tops.
SELECTED RECIPES
POTTED CHICKEN WITH MUSHROOM & PEPPERS
CREAMY SCALLOPED POTATOES (CROCKPOT)
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