1 1/2
cups purchased creamy Italian salad dressing
1
teaspoon Dijon mustard
1/2
cup grated Parmesan cheese
1
(2-oz.) jar diced pimientos, drained, if desired
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Steps
1
Cook tortellini to desired doneness as directed on package. Drain. Rinse with cold water to cool; drain well.
2
Cook spinach as directed on package. Drain well; squeeze to remove liquid.
3
In very large bowl, combine tortellini, spinach, salami, provolone cheese, corn, artichoke hearts and 1 cup of the olives. In small bowl, combine salad dressing, mustard and 1/4 cup of the Parmesan cheese; blend well.
4
Pour dressing over salad; toss gently. Top with remaining olives and Parmesan cheese. Cover; refrigerate 1 to 2 hours to blend flavors. Just before serving, garnish with pimientos.
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Nutrition Facts
Serving Size:1 1/2 Cups
Calories
485
Calories from Fat
315
Total Fat
35g
54%
Saturated Fat
8g
40%
Cholesterol
80mg
27%
Sodium
1210mg
50%
Total Carbohydrate
27g
9%
Dietary Fiber
3g
12%
Sugars
7g
Protein
16g
% Daily Value*:
Vitamin A
46%
46%
Vitamin C
6%
6%
Calcium
34%
34%
Iron
14%
14%
Exchanges:
2 Starch; 1 1/2 High-Fat Meat; 4 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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