Tortellini salad with cranberries, pecans and feta
Doreen Villalpando
ingredients
- Romaine lettuce torn into bite size.
- Tortellini - cooked per package instructions and cooled.
- Feta cheese - crumbled.
- Pecans - toasted in a dry pan until just slightly browned.
- Dried cranberries.
- Balsamic vinaigrette
- 3 tablespoons balsamic vinegar
- 2 tablespoons white balsamic vinegar
- 2 tablespoons light brown sugar
- 1 tablespoon lemon juice
- 1 clove of garlic - made into paste with microplane
- salt
- pepper
- 6-7 tablespoons extra virgin olive oil
directions
- 1
Combine vinegars, brown sugar, lemon juice, garlic, salt and pepper in bowl. mix well. slowly stream in olive oil while whisking. I then transfer it into a small jar so i can shake it up before pouring on the salad.
- 2
Combine lettuce, tortellini, pecans and cranberries in a large bowl. toss to mix. pour vinaigrette over salad. sprinkle with feta cheese and serve.
Source: Doreen
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