Layered Spinach Salad

• 1 (9 oz.) pkg. refrigerated uncooked cheese tortellini
• 2 c. shredded red cabbage
• 6 c. torn spinach leaves
• 1 c. cherry tomatoes, halved
• 8 to 10 oz. sliced fresh mushrooms
• 1/2 c. sliced green onions (optional)
• 16 oz. bottled prepared Ranch dressing (honey mustard)
• 8 slices bacon, cooked and crumbled

1. Cook the tortellini to desired doneness as directed on package.
2. Drain and rinse with cold water.
3. Marinate in some of the dressing.
4. In a large glass bowl or casserole with straight sides, cover the bottom with thin layer of dressing.
5. Next layer cabbage, spinach, tortellini, tomatoes, mushrooms and green onions.
6. Pour dressing over top; sprinkle with bacon.
7. Cover and refrigerate until serving time.
8. Makes 8 (1 cup) servings.
9. This may be increased to any amount with just using a larger serving dish.

red cabbage, torn spinach leaves, cherry tomatoes, mushrooms, green onions, honey, bacon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=938193 (may not work)