Seven-Layer Salad with Feta Yogurt Dressing

Yield: 8 servings

Ingredients

• 1/2 cup plain low-fat yogurt
• 1/2 cup buttermilk
• 1/4 cup mayonnaise
• 1/2 cup (3 ounces) crumbled feta cheese
• 1 teaspoon granulated sugar
• 1/4 teaspoon dried dill weed
• 1/4 teaspoon dried basil leaves
• 1/8 teaspoon ground white pepper
• 1 (9 ounce) package uncooked cheese tortellini
• 2 cups shredded red cabbage
• 6 cups torn spinach leaves
• 2 cups cubed fontina cheese
• 1 cup cherry tomatoes, halved
• 1/4 cup diagonally-sliced green onions
• 8 slices bacon, cooked and crumbled

Instructions

1. In an electric blender or a food processor, blend the yogurt, buttermilk, mayonnaise, feta cheese, sugar, dill, basil and pepper until smooth. Chill.
2. Cook the tortellini according to the package directions. Drain; rinse with cold water.
3. In a 2 1/2 quart bowl, layer the cabbage, spinach, tortellini, fontina cheese, tomatoes, and green onions.
4. Pour the dressing over the salad; sprinkle with the bacon.
5. Cover and chill for 3 to 4 hours or until serving time.

Attribution

Recipe and photo used with permission from: Dairy Farmers of Wisconsin.