|
1 lb. fresh tortellini, cooked and drained
1 lb. Salmon fillets, cooked and flaked into 1" chunks
1/4 cup chopped fresh chives
1 red pepper, cored and diced
4 cups fresh baby spinach, chopped
Dressing:
1 cup sour cream
1/2 cup mayonnaise
1/4 cup vegetable oil
zest and juice of 1 lemon
1 tsp. lemon pepper
1 tsp. Dried dill weed
Garnish: Lemon slices, fresh dill sprigs
In large mixing bowl, combine the tortellini, salmon, chives, red peppers, spinach and toss. In separate bowl, combine the sour cream, mayonnaise, oil, lemon zest and juice, lemon pepper and dill weed. Whisk well and add to tortellini mixture. Refrigerate at least 1 hour before serving. Serves 8.
|