Course: Entree Salad
Cuisine: American
Prep Time: 20 mins
Cook Time: 8 mins
Total Time: 28 mins
Servings: 2
INGREDIENTS
- 1 small head of romaine washed and chopped
- 8 oz pack of cheese or meat tortellini
- 1/2 small red onion peeled and sliced
- 8–10 assorted olives
- 1 large tomato cut into small wedges or 10-12 grape tomatoes
- 2 tbsp mountain picante Gorgonzola cheese crumbled or blue cheese crumbles
- olive oil to taste
- balsamic vinegar to taste
- sea salt and black pepper to taste
- 1 teaspoon Italian parsley – finely chopped
- day old bread to make garlic toasts
- 1 clove garlic crushed and finely minced
- 1–2 tablespoon olive oil
- sprinkle of grated Romano cheese
INSTRUCTIONS
-
Cook tortellini according to directions, and then allow to cool while preparing the rest of the salad.
GARLIC TOASTS
-
Slice day old bread into small toasts
-
In a sauté pan, add olive oil and minced garlic and allow to heat until garlic begins to cook, then remove from heat.
-
Coat each side of your toasts with the garlic oil and place on baking sheet
-
Sprinkle the top side with grated Romano cheese and place under a broiler until one side is toasted golden brown, then turn over the garlic toasts to toast the other side.
-
Set aside to serve with salad (if you have a lot of day old bread these can be made in quantity and stored in a Tupperware container for about a week)
TORTELLINI SALAD
-
In a salad bowl, combine tortellini, olives, tomatoes, red onion, and Gorgonzola crumbles -toss to mix.
-
Add olive oil, balsamic vinegar, sea salt and black pepper to taste. Or use your favorite Italian style salad dressing. Toss ingredients to coat all the components.
-
Place a good handful of chopped romaine on your plate and top with the tortellini salad.
-
Sprinkle with chopped Italian parsley and serve with garlic toasts.