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How to Make Flan
Peruvian Arroz con Pollo
Tortellini, Broccoli and Bacon Salad
tortellini, broccoli and bacon salad
bags (19 ounces each) frozen cheese-filled tortellini
cups broccoli flowerets
cups cherry tomatoes, cut in half
tablespoons chopped fresh chives
cup reduced-fat coleslaw dressing
pound bacon, crisply cooked and crumbled
cup sunflower nuts
Cook and drain tortellini as directed on package. Rinse with cold water; drain.
Mix tortellini, broccoli, tomatoes, chives and dressing in very large (4-quart) bowl. Cover and refrigerate at least 1 hour to blend flavors.
Just before serving, stir in bacon. Sprinkle with nuts.
Sliced green onions can be substituted for the fresh chives.
Small cherry tomatoes can be left whole instead of cut in half. Or use small whole grape tomatoes.
Here are three easy ways to reduce the fat in this recipe. Look for refrigerated reduced-fat cheese-filled tortellini. Use low-fat turkey bacon instead of regular bacon, or just cut the amount of bacon in half (about 6 or 7 slices). And decrease the sunflower nuts to 2 tablespoons or omit them.
Calories from Fat
% Daily Value
% Daily Value*:
2 Starch; 2 Vegetable; 1 High-Fat Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
© 2012 General Mills
© 2019 ®/TM General Mills All Rights Reserved
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