Dressing:
3 T frozen apple juice concentrate, thawed
3 T light corn syrup
2 tsp brown sugar
1 tsp apple cider vinegar
? tsp garlic salt
Ground white pepper, to taste
Salad:
1 package (9 ounces) refrigerated or frozen cheese-filled tortellini
3 medium sweet-tart apples, cored and sliced (about 2 cups)
2 C shredded salad greens
1 C sliced fresh strawberries
½ C thinly sliced celery
½ C sliced scallions
2T toasted pine nuts (optional)
FOR DRESSING, combine apple juice concentrate, corn syrup, brown sugar, vinegar, garlic salt, and pepper in a screw-top jar; shake well and refrigerate.
FOR SALAD, cook tortellini according to package directions. Drain, and cool by rinsing pasta under cold water. Shake gently to drain thoroughly.
In a large mixing bowl, combine tortellini, apples, salad greens, strawberries, celery, and scallions. Toss salad gently with chilled dressing. Sprinkle with pine nuts, if desired, and serve.
Makes 6 to 8 servings.
Approximate Nutritional Analysis (per serving, including pine nuts): calories, 191; protein, 4g; carbohydrates, 35g; dietary fiber, 4g; fat, 5g; cholesterol, 36mg; sodium, 73mg.
For pasta salad lovers, this one is hard to beat. Healthful, low in fat, and high in fiber, this recipe has lots of flavor, texture, and color. It makes a wonderful addition to a party buffet or a tasty lunch for school or work.