Apple-Tortellini Salad

This Apple-Tortellini Salad has already become a popular staple in our home. The salad itself is light and refreshing, but with the addition of the tortellini, it becomes a nice, satisfying main dish for lunch or a light supper.

When I went to purchase some tortellini, there were none so in the picture you'll find mini-ravioli instead. I think the ravioli, although good, was a little heavy and the tortellini complements the apple salad nicely.

I'm anxious for you to try this apple salad dressing recipe, too because it has a distinctively-sweet but not-too-sweet taste. I've served it without the tortellini as a side salad to a chicken pot pie dinner and everyone loved it that way, too.

I think you’ll find dozens of ways to use this versatile salad, both as a possible main dish or side salad. The dressing is one of the best salad dressing recipes...I get many compliments each time I serve this apple-tortellini salad. I hope you enjoy it as much as we do.

Ingredients

2 cups sliced apples

2 cups shredded salad greens

1 9-ounce package refrigerated cheese-filled tortellini

1 cup sliced fresh strawberries

1/2 cup thinly sliced celery

1/4 cup sliced green onions

3 tablespoons frozen apple juice concentrate, thawed

3 tablespoons light corn syrup

2 teaspoons firmly-packed brown sugar

1 teaspoon apple cider vinegar

1/8 teaspoon garlic salt

Dash pepper (white if you have it)

2 tablespoons pine nuts, toasted (optional)

Method

• In a small bowl, whisk together apple juice concentrate, corn syrup, vinegar, brown sugar, garlic salt and pepper. Cover the dressing and refrigerate until serving time.

• Cook the tortellini according to the package instructions. Drain, and cool thoroughly. Just a touch of olive oil will keep them from sticking together as they cool.

• In a large-sized salad bowl, combine tortellini and the remaining ingredients.

• It will seem like there is not enough dressing to cover the salad, but the amount is just right. You don't want the salad soaking in dressing...just enough to coat the ingredients. So, toss the salad gently with apple juice dressing and serve immediately.

Makes six 1-1/3 cup servings.

Nutritional Value: Calories, 220; Fat, 4 g; Cholesterol, 23 mg; Fiber, 3 g; Sodium, 234 mg.

Adapted from a recipe from usapple.org

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