July 02, 2019

Hi All!

Ready for Independence Day? We've got you red white & blue! Show your pride by waving the American Flag! Here's a nice and affordable 3x5 American Flag MADE IN THE USA we've mounted right on our house and not just for holidays. I like the screen printing on it and really holds up well outside. The brass grommets make it easy to mount to any flag pole too.
Visit for your Full sized USA Flag made in the USA




Now we're back just in time to head out for the holiday we've for sunshine, grilling and fireworks. We just can't get enough of those side dishes the varieties are endless! Here goes a Crisp, fresh broccoli and cheese tortellini salad with a creamy dressing that's even better if you make it a few hours ahead. It does get a little soggy if you let it sit overnight though.

Enjoy and have a safe and happy 4th of July everyone!
Marzee
Email Marzee
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BROCCOLI & TORTELLINI SALAD

INGREDIENTS:
6 slices bacon
20 ounces fresh cheese-filled tortellini
1/2 cup mayonnaise
1/2 cup white sugar
2 teaspoons cider vinegar
3 heads fresh broccoli, cut into florets
1 cup raisins
1 cup sunflower seeds
1 red onion, finely chopped

DIRECTIONS:
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, sugar and vinegar to make the dressing. In a large
bowl, combine broccoli, tortellini, bacon, raisins, sunflower
seeds and red onion. Pour dressing over salad, and toss.

Yield: 12 Servings
Categories: Salads, Potluck, Picnics, BBQs

~*~*~* MARZEE's CORNER *~*~*~*

Missed any of my previous salads? No worries at all! Just visit the archives to look up more recipes. GopherArchives


MORE PASTA SALAD TIPS:

For a cold pasta salad you can use a selection of vegetables that have been marinated or roasted or grilled. Suggested vegetables: broccoli, red and yellow sweet bell peppers, zucchini and red onions. Cut the vegetables into small strips or chunks and combine them with the pasta while they are hot to bring out the flavors, and either dress in olive oil with salt and freshly ground pepper, or a mixture of olive oil and balsamic or flavored vinegar. Add pitted ripe olives and leave to cool so the flavors mingle together well. A handful of chopped cilantro leaves or basil will give your dish color and extra flavor.