Sauteed Swiss chard meets fresh baby spinach to create a tender yet crisp texture in this nutrient-dense starter.
2 (14 oz.) pkgs. frozen tricolor tortellini
1 cup prepared light Italian dressing
1 Tbs. Mediterranean-herb seasoning blend
6 cups sliced Swiss chard
4 cups baby spinach
1 cup frozen peas, thawed
1 cup sliced radishes
½ cup shaved Parmesan cheese
¼ cup toasted pine nuts (optional)
- Prepare tricolor tortellini according to package directions; rinse under cold water until cool. Drain.
- In large bowl, combine Italian dressing and Mediterranean-herb seasoning blend.
- Add last 6 ingredients to bowl with dressing mixture; toss gently to coat. Arrange salad on serving platter.