TORTELLINI SALAD WITH PECANS, CRANBERRIES, AND FETA

~ picky cook

SALAD

lettuce and/or spinach

tortellini, cooked and cooled

toasted pecans

dried cranberries

crumbled feta

DRESSING

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: I always adjust ingredients according to what's on hand, but this is delicious! I sometimes use chopped almonds instead of pecans, regular balsamic in place of white, and parmesan instead of feta. Rather than tossing the whole salad, I let people dress their own servings.