2 cups tightly packed fresh baby spinach leaves, torn into bite-size pieces
1 cup diced red bell pepper
2 pkgs (9-oz each) small cheese-filled tortellini, cooked, drained, cooled
1/4 cup red wine vinegar
2 tbsp olive oil
1 1/2 tsp lemon juice
1 tsp sugar
1 tsp garlic salt
Steam broccoli until crisp tender.
Steam spinach until just wilted.
In a large bowl combine broccoli, spinach, red pepper and tortellini; toss well.
In a small bowl, combine the vinegar, oil, lemon juice, sugar, and garlic salt; blend well.
Pour the dressing over the tortellini and vegetables in the large bowl and toss to coat well.
*May use asparagus instead of broccoli.