posted by Marian C Brown 09-16-98 7:56 PM
Layered Spinach-Romaine Salad
1 package (9 oz.) refrigerated uncooked small cheese tortellini (or 1 cup medium sized pasta)
6 cups torn fresh spinach or romaine lettuce leaves
2 cups shredded red cabbage
1 cup cherry tomatoes, halved
1/2 cup sliced green onions
1 bottle (8 oz.) prepared ranch dressing
8 slices bacon, cooked and crumbled
1 cup grated sharp cheddar cheese (optional)
Cook tortellini or pasta to desired doness as directed on package. Drain; rinse with cold water. Set aside.
In a 9x13" clear baking dish, layer the spinach/romaine lettuce, cabbage,torellini/pasta,tomatoes and green onions.
Pour dressing evenly over top; sprinkle with bacon bits and cheese. Cover and refrigerate until serving time. Can be
made several hours before serving.