posted by abba 07-28-99 8:30 AM
Tortellini Chicken Salad With Sun-Dried Tomatoes
Makes 4 servings.
From ``The Junior League Centennial Cookbook.''
12 sun-dried tomatoes
4 ounces cheese tortellini
4 ounces grilled chicken, diced
2 frozen artichoke hearts, thawed and sliced
1 ounce fresh spinach, torn into pieces
2 ounces feta cheese, crumbled
3 thin slices red onion, quartered
Vinaigrette Dressing:
2 cloves garlic
1 teaspoon dried oregano
1 tablespoon tomato paste
6 tablespoons balsamic vinegar
Salt and pepper to taste
1/2 cup olive oil
Cut softened sun-dried tomatoes into strips.
In a serving bowl, combine the tortellini, diced chicken, artichoke hearts, spinach, tomato strips, feta cheese and onion.
Toss together.
To make vinaigrette, puree the garlic, oregano, tomato paste, vinegar, salt and pepper.
With blender running, add oil until smooth.
To serve, combine enough dressing with the salad ingredients to moisten them and toss to coat well.
- - - - - - - - - - - - - - - - - -