A great make-ahead-to-take-along dish for potlucks, picnics and backyard get-togethers, that’s also deliciously different from the usual layered salads!
9 ounces refrigerated uncooked cheese tortellini
2 cups shredded red cabbage
6 cups torn spinach
1 cup cherry tomatoes, halved
1 cup sliced green onions
1 cup prepared ranch dressing
8 to 10 slices smoked bacon, cooked and crumbled
Cook tortellini according to package directions; drain and rinse in cold water.
In a 13 x 9 x 2-inch glass dish, layer cabbage, spinach, tortellini, tomatoes, and green onions.
Pour dressing evenly over top and sprinkle with bacon; cover. Refrigerate until serving time.
Makes 8 servings.