Kale, Tortellini & Cranberry Salad

Kale, Tortellini & Cranberry Salad might be a good recipe to expand your salad recipe box. This recipe serves 4. One portion of this dish contains about 14g of protein, 20g of fat, and a total of 394 calories. For $1.48 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. A mixture of slaw dressing, kale, onion, and a handful of other ingredients are all it takes to make this recipe so delicious. 861 person have made this recipe and would make it again. It is brought to you by Budget Bytes. From preparation to the plate, this recipe takes roughly 20 minutes. All things considered, we decided this recipe deserves a spoonacular score of 74%. This score is solid. Cranberry Walnut Kale Salad with Cranberry Vinaigrette, Cranberry Kale Salad, and Kale and Cranberry Salad are very similar to this recipe.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 10 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Pull the kale leaves from the woody stems. Bunch the torn kale pieces together tightly, then chop into thin strips. Rinse the chopped kale and let drain while you prepare the rest of the salad.Bring a pot of water to a rolling boil, then add the tortellini. Boil until tender (frozen tortellini will cook very quickly, dried tortellini will take longer. Usually it's done when it begins to float). Drain the pasta in a colander and let it cool briefly (5 minutes).Slice the red onion as thinly as possible. Crumble the feta. Build the salad by filling a bowl with kale first, topping with the drained tortellini, then a sprinkle of feta, sliced onions, and dried cranberries. Top each serving with 2 tablespoons of dressing.

 

Step by step:

1. Pull the kale leaves from the woody stems. Bunch the torn kale pieces together tightly, then chop into thin strips. Rinse the chopped kale and let drain while you prepare the rest of the salad.Bring a pot of water to a rolling boil, then add the tortellini. Boil until tender (frozen tortellini will cook very quickly, dried tortellini will take longer. Usually it's done when it begins to float).

2. Drain the pasta in a colander and let it cool briefly (5 minutes).Slice the red onion as thinly as possible. Crumble the feta. Build the salad by filling a bowl with kale first, topping with the drained tortellini, then a sprinkle of feta, sliced onions, and dried cranberries. Top each serving with 2 tablespoons of dressing.

Nutrition Information:

covered percent of daily need