Sparkling broccoli and cheese tortellini with creamy dressing are the base of this salad. Raisins, sunflower seeds and crimson onions top it up. This recipe is required in many restaurants.
6 slices of bacon
20 oz tortellini stuffed with clean cheese
Half a cup of mayonnaise
Half a cup of white sugar
2 teaspoons apple cider vinegar
3 heads of sparkling broccoli, cut into florets
1 cup raisins
1 cup sunflower seeds
1 finely chopped coriander
Place the bacon in a large, deep skillet. Cook over medium-high heat until evenly browned. Drain, fold and set aside.
Bring a large pot of lightly salted water to a boil. Cook the tortellini in boiling water for eight to 10 minutes or until tender. Drain and rinse under bloodless water.
In a small bowl, mix mayonnaise, sugar, and vinegar together to make the sauce.
In a large bowl, combine broccoli, tortellini, bacon, raisins, sunflower seeds, and crimson onions. Pour the sauce over the salad and stir.