6 slices bacon
1 (20 oz.) pkg. fresh cheese-filled tortellini
1/2 c. mayonnaise
1/2 c. sugar
2 tsp. cider vinegar
3 heads fresh broccoli, cut into florets
1 c. raisins
1 c. shelled sunflower seeds
1 red onion, chopped
Place the bacon in a large, deep skillet. Cook over medium heat until evenly brown. Drain, crumble
and set aside. Bring a large pot of lightly salted water to a boil. Cook the tortellini in boiling water for 8
to 10 minutes or until al dente. Drain, and rinse under cold water. In a small bowl, mix together the mayonnaise,
sugar and vinegar to make the dressing. In a large bowl, combine the broccoli, tortellini, bacon, raisins, sunflower
seeds and red onion. Pour the dressing over the salad and toss. Makes 12 servings.
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