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    You are in: Home / Greek / Greek-Style Spinach and Tortellini Salad Recipe
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    Greek-Style Spinach and Tortellini Salad

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs

    4 hrs

    0 mins

    Kittencalskitchen's Note:

    This is a filling salad as is but you can add in some cooked chicken breast strips if desired. Also I like to add in a few tablespoons of Parmesan cheese to the dressing but that is optional. Plan ahead the tortellini needs to chill with the dressing for a minimum of 4 hours or up to 24 hours. Do not use more than 1 teaspoon minced fresh garlic or it will overpower the salad, or you can omit the garlic totally.

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    Units: US | Metric


    1. 1
      Cook the fresh tortellini in boiling salted water until just tender (about 3-4 minutes) drain and place in a large glass bowl.
    2. 2
      In another bowl combine the olive oil with lemon juice, red wine vinegar, parsley, oregano and Parmesan cheese (if using) season with salt and black pepper to taste; pour over the cooked tortellini, toss to coat, cover and chill for 4-24 hours.
    3. 3
      Before serving add in the fresh spinach, feta cheese and red onion slices; toss gently to coat.
    4. 4
      Mound the salad on a plate and arrange the sliced or quartered egg around the salad.
    5. 5

    Ratings & Reviews:

    • on November 25, 2009


      This was really yummy - made it tonight because it was too hot to cook. DIdnt use any garlic, but there was more than enough flavour so I didn't miss it. A hit with my family - will make it again.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Greek-Style Spinach and Tortellini Salad

    Serving Size: 1 (290 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 609.9
    Calories from Fat 316
    Total Fat 35.1 g
    Saturated Fat 11.1 g
    Cholesterol 239.3 mg
    Sodium 729.9 mg
    Total Carbohydrate 51.1 g
    Dietary Fiber 3.7 g
    Sugars 3.4 g
    Protein 24.2 g

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