** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
This is a relatively quick and simple recipe. It is also a healthier choice without sacrificing taste. A light, refreshing dish perfect to serve on a hot summer day at your favorite BBQ or luncheon.
2. Combine the first 6 ingredients in a bowl and stir well with a whisk and set aside.
3. 2. Cook the tortellini in boiling water for 7 minutes or until tender, omitting the salt and fat.
4. Drain well and set aside. 3. Arrange the asparagus in a vegetable steamer over boiling water.
5. Cover and steam 2 minutes or until crisp-tender.
6. Combine asparagus and tortellini in a bowl, add 2 T of lemon juice mixture and toss gently to coat.
7. 4. Place lettuce in a large bowl; drizzle remaining lemon juice mixture over lettuce and toss well.
8. Add tortellini mixture, tossing gently to coat.
9. Spoon salad onto serving plates, and sprinkle cheese on top.
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Dietary Notes:
This recipe is very low-sodium with 83.67mg per serving and low-cholesterol with 12.33mg per serving
This recipe is high in Vitamin A with 172% of your daily recommended intake per serving. This recipe is high in Vitamin C with 59% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Lemon, Fish, Gluten, MSG, Cheese, Asparagus, Sulfites, Garlic, Fructose Malabsorption, Olive Oil, Anchovy allergies.