Broccoli Tortellini Salad

By dashy_65

Ingredients

• 4 cups broccoli florets
• 2 packages (9 ounces each) refrigerated cheese tortellini
• 1/2 cup finely chopped red onion
• 1/4 cup raisins
• 1/2 cup reduced-fat mayonnaise
• Sugar substitute equivalent to 3 tablespoons sugar
• 1 tablespoon cider vinegar
• 5 slices bacon, cooked and crumbled
• 1/4 cup unsalted sunflower kernels

Details

Servings 12
Adapted from tasteofhome.com

Preparation

Step 1

In a large saucepan, cook broccoli in 6 cups boiling water for 2 minutes. Drain and immediately rinse in cold water. In the same pan, cook tortellini according to package directions. Drain and rinse in cold water.

In a large bowl, combine the broccoli, tortellini, onion and raisins. Combine the mayonnaise, sugar substitute and vinegar; pour over salad and toss to coat. Refrigerate for at least 1 hour. Just before serving, stir in bacon and sunflower kernels. Yield: 12 servings.
Editor's Note: This recipe was tested with Splenda sugar blend.

Nutritional Analysis: 2/3 cup equals 217 calories, 10 g fat (3 g saturated fat), 24 mg cholesterol, 287 mg sodium, 25 g carbohydrate, 2 g fiber