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How to Make Flan
Peruvian Arroz con Pollo
uncooked refrigerated or dried cheese-filled spinach tortellini
cup reduced-fat Italian dressing
small whole mushrooms
small cherry tomatoes
bamboo skewers (6 inch) or rosemary sprigs
Lettuce leaves, if desired
Cook and drain tortellini as directed on package. Cool 15 minutes.
Place dressing in shallow dish. Stir in tortellini, mushrooms and tomatoes. Cover; refrigerate 1 to 2 hours, stirring once to coat.
Drain tortellini mixture. On each skewer, thread tortellini, mushrooms and tomatoes alternately. (For rosemary sprigs, use your fingers to remove all but the top leaves; thread ingredients from the bottom.) Serve on bed of lettuce leaves.
For a change of flavor, use one of the balsamic vinaigrettes available in the salad dressing aisle instead of the Italian dressing.
Marinated pitted olives can be used in place of some of the mushrooms. Many large grocery stores offer olive bars with a wide variety of olives.
Calories from Fat
% Daily Value
% Daily Value*:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
© 2019 ®/TM General Mills All Rights Reserved
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