belly button salad
Prepared by Carolyn Hazen of The Villages, FL March, 2014
yield
8 -10
prep time
25 Min
method
Stove Top
Ingredients For belly button salad
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2 lbfrozen cheese tortellini
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1 bottlebrianna's asiago caesar salad dressing
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1/2 colive oil, extra virgin
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4 clovegarlic, chopped
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1english cucumber, chopped
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1red bell pepper, chopped
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1green bell pepper, chopped
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1 csliced black olives
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1 ccrumbled feta cheese
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1/2 cchopped fresh parsley (save 1/4 cup for garnish)
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2 csliced cherry tomatoes
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1/4 cchopped fresh basil
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1 cchopped red onion
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1 cchopped celery
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salt and pepper to taste
How To Make belly button salad
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1Cook tortellini until done but still firm, al dente. Drain.
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2Add olive oil and garlic and toss. Add all chopped vegetables and herbs and toss again.
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3Cover and refrigerate for four hours. Then add Brianna's Asiago Caesar dressing and toss.
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4Sprinkle with feta cheese and garnish with parsley.
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Categories & Tags for Belly Button Salad:
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