| Layered Spinach Salad | | | | | | | |
| | | | | | | | | | |
| 9 oz refrigerated uncooked cheese tortellini | | | | | | |
| 2 cup shredded red cabbage | | | 8 oz prepared ranch dressing | | | |
| 6 cup torn spinach | | | 8-10 slices bacon, cooked and crumbled | |
| 1 cup cherry tomatoes, halved | | 1 cup sliced green onions | | | |
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| Cook tortellini to desired doneness as directed on package; drain and rinse in cold water. In a 13 inch |
| by 9-inch glass dish with straight sides, layer cabbage, spinach, tortellini, tomatoe, and green onions. Pour |
| dressing evenly over top and sprinkle with bacon; cover. Refrigerate until serving time. |
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