—–Salad Makings—– 1 pk Cheese Tortellini
1 cn Artichoke Hearts
1 Carrot Thinly Sliced
Broccoli Florets — (or Asparagus) 1 Red — sliced into strips
3 Green Onions — sliced
Thinly Parmesan Cheese —–Dressing—– 1 Clove Garlic
Salt And Pepper 1 ts Mustard
1/3 c Balsamic Vinegar
2/3 c Olive Oil
Basil Cook the tortellini according to package directions. Drain and rinse the artichoke hearts and cut them into quarters. Add the remaining salad makings (except the parmesan) and toss with the dressing. Give it a generous sprinkling of parmesan and refrigerate. You might want to be a little easy on the salt in the dressing because of the parmesan and the cheese in the tortellini. Recipe By : NORVELLE@uga.cc.uga.edu (Alisa Norvelle)