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Three Cheese Salad

Servings: 8


For Dressing:
1/2 cup plain yogurt
1/2 cup buttermilk
1/4 cup mayonnaise
1/2 cup (2 ounces) Wisconsin feta cheese, crumbled
1 teaspoon sugar
1/4 teaspoon dried dill weed
1/4 teaspoon dried basil leaves
1/8 teaspoon ground white pepper

For Salad:
1 package (9 ounces) refrigerated uncooked cheese tortellini
2 cups shredded red cabbage
6 cups torn spinach leaves
1 cup (4 ounces) cubed Wisconsin havarti cheese
1 cup (4 ounces) cubed Wisconsin mozzarella cheese
1 cup halved cherry tomatoes
1 small red onion, thinly sliced
8 slices bacon, cooked crumbled (optional)

Cooking Directions:

For dressing: Combine dressing ingredients in blender or food processor. Process until smooth. Set aside.

For salad: Cook tortellini to desired doneness; drain; rinse with cold water. In a clear glass 13x9-inch baking dish, layer cabbage, spinach, tortellini, cheeses, tomatoes and onions. Pour dressing evenly over top. Sprinkle with bacon, if desired. Refrigerate 3 to 4 hours or until serving time.

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