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Rating: 4.0/5 (31 votes cast)

Meal Type: Side Dish, Lunch
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Easy
Cuisine: Italian
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 138
% Daily Value**
Total Fat 7g
Saturated Fat 2g
Unsaturated Fat 1g
Cholesterol 12mg
Sodium 84mg
Total Carbohydrate 14g
Dietary Fiber 3g
Sugars 2g
Protein 7g
Vitamin A  172%Vitamin C  59%
Calcium  13%Iron  8%
Potassium  10%Vitamin E  4%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Caesar Salad With Tortellini

Recipe Tags: Salad Recipes

Date Added: June 11, 2009
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.


3 tablespoons Fresh Lemon Juice
2 tablespoons Water
1 1/2 tablespoons Olive Oil
1 teaspoon Paste Anchovy
1/8 teaspoon Pepper Fresh
1 Clove Of Garlic crushed
9 oz Cheese Tortellini Uncooked
12 cups Romaine Lettuce Torn
1 1/2 cups Fresh Asparagus 2 inch pieces
1/4 cup Parmesan Cheese Freshly grated
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1. 1.

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.
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