I gotta say I love all the spinach recipes coming in – not much healthier than that. Cheryl’s entry for the Gimme Recipes! Contest is no exception. Sounds delicious!
Spinach & Cheese Tortellini Salad with Roasted Onion & Garlic VinaigretteNon stick Cooking Spray6 cloves garlic, peeled1 small onion, peeled & quartered1- 8 ounce bottle red wine & olive oil vinaigrette (CAN USE A LITE ALTERNATIVE)6 oz. fresh baby spinach leaves¼ cup fresh basil leaves, juilenned1 1/2 cups cherry tomatoes, halved1 -9 ounce package Spinach & cheese tortellini, cooked according to package directions and drained1/2 teaspoon kosher salt¼ teaspoon (or to taste) black pepper½ cup smoked fresh mozzarella cheese, diced (CAN USE REGULAR MOZZARELLA)½ cup shaved parmesan cheese2 tablespoons flat leaf parsley, choppedPreheat oven to 375F. degrees. Spray an oven proof dish liberally with non stick cooking spray; add the garlic and onion & spray the top liberally. Roast in oven for 10-15 minutes. Remove vegetables from oven, add to a blender and puree, drizzling in the vinaigrette while blender is running until well blended. Mix together the spinach leaves, basil, tomatoes, tortellini, salt & pepper and vinaigrette. Place into a large glass bowl; top with the mozzarella and parmesan cheeses. Garnish with sprinkled parsley and chill for at least one hour. Makes 8 servings.