Saturday, April 6, 2013

This was sent to me by a friend. I don't know who's recipe or even who's pictures these are so if its yours or you know who's it is PLEASE let me know so I can give them credit!


This delicious broccoli salad is perfect for Springtime dining and with the addition of cheese filled tortellini, it can be a light lunch or dinner main course as well as a great side salad.  This can also be made the night before, but I do like to leave the bacon out until I serve.  I just like the bacon to remain crisp.  This recipe is perfect to take to pot lucks or for large family gatherings, because it does make a lot of salad.  If you are cooking for a smaller family, you can easily just cut this recipe in half.  Here is what you will need for this:
1 lb. bacon, cooked crisp and crumbled
20 oz. tortellini, cooked according to package direction and then drained and rinsed under cold water (can use fresh or frozen and the tri -color is pretty)
2 heads fresh broccoli, stems removed and the florets cut in bite size pieces
1 cup dried cranberries (can use raisins)
1 cup sunflower seeds
4 green onions, chopped including some of the green blades
1 cup mayonnaise
1/3 cup sugar
3 Tbs. cider vinegar (white will work also)
pinch of salt
pinch of black pepper
In a large mixing bowl, combine the broccoli florets, cranberries or raisins, sunflower seeds, green onions and tortellini. 
In a smaller bowl mix the mayonnaise, sugar, vinegar, salt and pepper and whisk until the sugar is dissolved.
Pour over the broccoli mixture and combine well.

I like to chill this for about an hour before serving, but you can serve immediately.  Right before serving, mix 2/3 of the bacon into the salad and sprinkle 1/3 on top.   This holds up well for 2-3 days in the refrigerator if you do have leftovers.
Tortellini and Broccoli Harvest Salad!

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