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Prep Time: 60 Minutes Cook Time: 360 Minutes |
Ready In: 420 Minutes Servings: 10 |
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I originally found this recipe on , the ingredient quantities are quite flexible. Ingredients:
1/2 cup plain yogurt |
1/2 cup buttermilk |
1/4 cup mayonnaise |
1/2 cup feta cheese, crumbled |
1 teaspoon sugar |
1/2 teaspoon dill weed |
9 ounces cheese tortellini (fresh or frozen) |
4 cups baby spinach leaves |
2 cups red cabbage, chopped |
2 cups havarti cheese, cubed |
2 cups grape tomatoes |
8 slices bacon, cooked crisp and crumbled |
1/2 cup freshly grated parmesan cheese |
Directions:
1. Combine yogurt, buttermilk, and mayonnaise in a medium-size bowl.
2. Beat well.
3. Stir in feta cheese, sugar, and dill weed and refrigerate.
4. Cook/prepare tortellini as directed on package.
5. Drain tortellini and stir into dressing and set aside.
6. Layer spinach and cabbage in 9x13 glass baking dish.
7. Pour tortellini and dressing over.
8. Top with havarti and grape tomatoes.
9. Sprinkle bacon over all, and top with Parmesan cheese.
10. Chill well.
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