DIRECTIONS

1. Cook tortellini in salted water to al dente state; drain well. Toss cooked tortellini with vinegar; cool to room temperature.

2. Combine mayonnaise, sour cream, mustard and pepper; mix well. Combine all ingredients and mix well.

3. Let stand 1 hour in refrigerator. Toss lightly with spinach leaves and serve.

Ingredients

20 oz. fresh cheese tortellini
1 gallon water
2 teaspoons salt
1/6 cup white balsamic vinegar
1/4 cup fat-free mayonnaise
1/4 cup fat-free sour cream
1 teaspoon Dijon mustard
1/4 teaspoon freshly ground pepper
4 cups red seedless California grapes
1/3 cup green onions, chopped
1/3 cup fresh basil, chopped
1/3 cup hazelnuts, toasted, coarsely chopped
3 cups baby spinach

DIRECTIONS

1. Cook tortellini in salted water to al dente state; drain well. Toss cooked tortellini with vinegar; cool to room temperature.

2. Combine mayonnaise, sour cream, mustard and pepper; mix well. Combine all ingredients and mix well.

3. Let stand 1 hour in refrigerator. Toss lightly with spinach leaves and serve.

Notes

This is a Vegetarian recipe

Serving Suggestions

makes 8 servings

Nutritional Information

Nutritional analysis per serving: Calories 273; Protein 13 g; Carbohydrate 54 g; Fat 8 g (22 percent calories from fat); Sat Fat 3 g; 7% Calories from Saturated Fat; Cholesterol 28 mg; Sodium 435 mg; Fiber 4.3 g.