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How to Make Flan
Peruvian Arroz con Pollo
packages (9 oz each) refrigerated cheese-filled spinach tortellini
package (9 oz) refrigerated cheese-filled plain tortellini
cup Caesar dressing
tablespoons chopped fresh basil leaves
tablespoon freshly grated Parmesan cheese
medium carrots, sliced (1 cup)
medium green onions, chopped (2 tablespoons)
cup chopped seeded plum (Roma) tomatoes (about 3 medium)
Cook and drain tortellini as directed on packages. Rinse with cold water; drain.
In large bowl place tortellini and all remaining ingredients except tomatoes. Toss to coat tortellini with dressing.
Cover; refrigerate at least 30 minutes until chilled, but no longer than 24 hours. Toss and stir in tomatoes before serving.
Ditch the dishes! Use a large resealable plastic bag to prepare the salad instead of a bowl.
You can use dried cheese-filled tortellini or spinach tortellini instead of the refrigerated tortellini.
Calories from Fat
% Daily Value
% Daily Value*:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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