Ingredients
1/2 cup buttermilk1/2 cup plain yogurt1/4 cup mayonnaise1 teaspoon sugar1/4 teaspoon salt1/4 teaspoon dill weed1/4 teaspoon dried basil1/8 teaspoon white pepperSALAD:1 package (9 ounces) refrigerated cheese tortellini2 cups shredded red cabbage6 cups fresh baby spinach1 block (8 ounces) part-skim mozzarella cheese, cubed1 cup cherry tomatoes, halved1 small red onion, thinly sliced8 bacon strips, cooked and crumbled1/2 cup crumbled feta cheese
Preparation
For dressing, place the first eight ingredients in a blender. Cover and process until blended; process 1-2 minutes longer or until smooth.
Cook tortellini according to package directions. Drain and rinse in cold water.
In a large glass bowl, layer the cabbage, spinach and tortellini. Top with mozzarella cheese, tomatoes, onion, bacon and feta cheese. Cover and refrigerate for at least 3 hours. Drizzle with dressing; toss to coat.
