Monday, December 23, 2013
TORTELLINI SALAD WITH PECANS, CRANBERRIES, AND FETA
lettuce and/or spinach
tortellini, cooked and cooled
3 T. balsamic vinegar
2 T. white balsamic vinegar
2 T. brown sugar
1 T. lemon juice
1 clove garlic, finely chopped or made into paste with a microplane
salt and pepper, to taste
6-7 T. olive oil
Using whatever quantities sound good to you, assemble the greens, pasta, pecans, and cranberries in a bowl; set aside.
To make the dressing, mix vinegars, sugar, lemon juice, garlic, salt, and pepper in a small bowl or lidded jar. Slowly whisk in the oil.
Dress and toss salad. Sprinkle with feta before serving.
Notes: We make a few changes, but this is delicious! We use chopped almonds instead of pecans and regular balsamic in place of white balsamic vinegar because we always have those things handy, toss the feta in with the other salad ingredients, and let people dress their own servings.