Layered Spinach Salad - cooking recipe

Ingredients

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

Preparation

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