Broccoli and tortellini salad
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.