Tuesday, June 26, 2012


This is a super quick post to share a salad I recently whipped up.  It is Vegan, quick, easy and tasty.  But before I do that I want to thank the many of you who have written me privately to wish me well as I begin this new doctor-ordered eating regime. I really appreciate your tips and loving support. Next post will be quilting! *g*

Vegetable Tortellini - cook al dente
Baby Cuke - diced
Edit: Baby cuke = Persian Cukecumber, but any will do. Sorry for confusion. Thanks, Elly.
Green Onion - sliced
Bell Peppers Red/Green/Yellow - chopped
Artichoke Hearts - quartered
     MIX drained Tortellini and prepared veggies together.
    ADD herbs/seasonings of your choice - I used Trader Joe's 21 Seasoning Salut -
    ADD a small amount of Lemon Juice and Oil Free-Sugar Free Italian Dressing.
   TO SERVE: Put a handful or two of Fresh Baby Spinach leaves on plate. Spoon Artichoke-Tortellini mix over Spinach. Top with diced Roma Tomato... Yummy!

Ok... it's back to sewing. Just wanted to share my salad creation with you. I'm working on a mini quilt and plan to have it ready by tonight.  Thank you for stopping by for a visit. . . until next time,

I am linking to Connie's linky party at: Quilting By The River.

Quilty Hugs,


Pat from Florida said...

Oh, I would so love that salad!

Elly D said...

This salad looks delicious Cyn :)) btw my book has come!!! I may have a few questions for you soon ;) about the ingredients, starting with this one. What is Baby Cuke... I assume it's not a cooked baby. LOL... 'cos this is vegan right? ;)))))

Elaine Adair said...


Connie Kresin Campbell said...

Looks yummy Cyn! Thanks for sharing.
Quilting at the River Linky Party Tuesday