Spinach Balls

• 2 boxes chopped spinach
• 4 eggs
• 1 large onion, chopped
• 3/4 c. butter, melted
• 1/2 c. grated Parmesan cheese
• 1/2 tsp. garlic salt or 1 minced clove garlic
• 2 c. Pepperidge Farm stuffing
• 1 (7 oz.) pkg. dried cheese tortellini
• 3 to 4 artichoke bottoms or hearts
• 2 to 3 Tbsp. diced pimiento
• 2 Tbsp. chopped fresh sweet basil or 1/2 tsp. dried
• 4 Tbsp. mayonnaise
• 2 tsp. Dijon mustard
• 1/4 c. grated Parmesan cheese
• salt to taste
• white pepper
• 2 Tbsp. chopped parsley

1. Cook tortellini as directed on package.
2. Drain and rinse with cold water and drain well.
3. Cook artichokes if fresh or frozen. If using marinated artichoke hearts, drain well.
4. Cut artichoke bottoms into 1/4-inch slivers and artichoke hearts into small pieces.
5. Combine cooked tortellini, artichokes, pimiento and sweet basil with mayonnaise and mustard.
6. Season to taste.
7. Garnish with fresh parsley.
8. Refrigerate until ready to serve.
9. Add a little more mayonnaise if salad seems dry.

spinach, eggs, onion, butter, parmesan cheese, garlic salt, stuffing, dried cheese tortellini, hearts, pimiento, fresh sweet basil, mayonnaise, mustard, parmesan cheese, salt, white pepper, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=272359 (may not work)