We recently added raisins to this recipe. We have been going through some old cookbooks and have found raisins and sultanas sprinkled through many dishes to add dimension to taste an texture. When we included a handful to this dish last weekend their natural sweetness took this old favorite to a new level of satisfying. We use Sun Maid raisins because they are plump and flavorful in a way other brands are not.
- 6 slices bacon
- 20 ounces fresh cheese-filled tortellini
- 1/2 cup mayonnaise
- 2 tbsp Fines Herbs
- 1 tsp sea salt
- 1 tbsp Tarragon and Garlic Vinegar (or apple cider vinegar)
- 3 heads fresh broccoli, cut into florets
- 1 cup sunflower seeds
- 1/2 cup Sun Maid raisins
- 1 red onion, finely chopped
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Bring a large pot of lightly salted water to a boil. Cook tortellini in boiling water for 8 to 10 minutes or until al dente. Drain, and rinse under cold water. In a small bowl, mix together mayonnaise, Midwestern Garden Radish and vinegar to make the dressing. In In a large bowl, combine broccoli, tortellini, bacon, sunflower seeds and red onion. Pour dressing over salad, and toss.
More Sensational Salads:
