Tortellini & Spring Greens Salad

This was a concoction of mine, as I tried to come up with some kind of dinner with leftover tortellini, yet satisfy my craving for a salad and toasted pine nuts. Derrick actually requested that it be put on the blog, so he must have thought it was as tasty as I did!

INGREDIENTS:

1/2 pound Tortellini, cooked as directed and cooled to room temperature

1 pkg spring greens salad mix

1 green onion, chopped

1/4 C toasted pine nuts

fresh mozzarella cheese, cubed

Mix together and top with this dressing:

DRESSING:

2 garlic cloves, minced

2 T peach preserves (or whatever flavor you may have)

2 T red wine vinegar

1 T Dijon Mustard

1 t oregano

1/3 C light olive oil

Freshly ground pepper

Kelly's Salad Dressing

I got this recipe from Melinda Stailey.  The only thing I changed was to mix it in the blender, rather than whisking it.  Everyone loved this dressing and requested the recipe when I made it for a dinner party a few weeks ago.

2/3 C. Sugar

1 t. Salt

1 T. Dried Onions

1 t. Dried Mustard

1/2 C. Red Wine Vinegar

1 t. Poppy Seeds

3/4 C. Oil (1/2 Canola and 1/2 light Olive Oil)

Beat all of the ingredients in the blender.