12 oz tortellini of your choice, dry, preferably cheese, cooked and cooled
⅓ cup caesar dressing
1 cup cherry tomatoes, halved
½ cup bell peppers of your choice, diced
½ cup black olives, or green olives
4 oz mozzarella cheese, cubed
3 oz red onions, thinly sliced
For Caesar Dressing:
2 pcs egg yolks
2 oz anchovy fillets, drained and finely minced
1 clove garlic, grated
½ cup vegetable oil
3 tbsp parmesan cheese, grated or powdered
2 tbsp olive oil
2 tbsp lemon juice, plus more to taste
1 tsp Dijon mustard
1 tsp Worcestershire sauce
¼ tsp hot sauce
salt and ground black pepper, to taste
Prepare the Caesar Dressing. In either a food processor or blender, add your egg yolks and mustard. Pulse until evenly incorporated.
While the machine is running, add your vegetable oil in a steady stream until your dressing thickens and emulsifiers.
Add the rest of your ingredients and pulse until smooth.
Season to taste with salt, pepper, and lemon juice. Adjust accordingly.
Prepare the salad next by combining all the ingredients together. Fold until evenly incorporated. Serve.
Sugar: 3g
:
Calcium: 240mg
Calories: 332kcal
Carbohydrates: 7g
Cholesterol: 47mg
Fat: 29g
Fiber: 1g
Iron: 1mg
Monounsaturated Fat: 12g
Polyunsaturated Fat: 8g
Potassium: 230mg
Protein: 12g
Saturated Fat: 8g
Sodium: 793mg
Vitamin A: 494IU
Vitamin C: 14mg
