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6/10/11 10:44 A

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Greek Tortellnii Salad with Vegetables and a light vinaigrette dressing


1/3 cup fat-free Italian Salad Dressing
1 tbsp balsamic vinegar
1 tbsp freshly squeezed lemon juice
1 tsp dijon mustard
1 tsp liquid honey

1lb (454g) cheese-filled whole wheat tortellini
1 1/2 cups peeled, diced english cucumber
10 cherry tomatoes, halved
3/4 cup chopped bottled roasted red peppers
3/4 cup crumbled light feta cheese (3oz/85g)
1/2 cup chopped green onions
1/3 minced red onions
2 tbsp fresh oregano leaves
1/4 tsp freshly ground black pepper


To make dressing, whisk together all dressing ingredients in a small bowl. Refrigerate until ready to use.

Cook tortellini according to package directions until tender but firm. Drain and rinse under cold running water. Drain again. Transfer tortellini to a large bowl.

Add cucumber, tomatoes, red peppers,feta, green and red onions, oregano and pepper. Mix well. Add dressing and toss again. Cover and refrigerate for 1 hour before serving.

Serving Size: Makes 4 servings

Calories: 435.0
Total Fat: 10.7 g
Cholesterol: 45.3 mg
Sodium: 1,046.9 mg
Total Carbs: 65.0 g
Dietary Fiber: 5.0 g
Protein: 20.3 g

 current weight: 135.0 
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