1/2 red bell pepper, finely diced 1/3 C. chopped green onions 2/3 C. snow peas, cut diagonally 1 carrot, cut into 2-inch strips as needed: Chinese (napa) cabbage or spinach leaves, for lining platter or salad plates
Thai Dressing 4-6 T. rice vinegar 3-3 1/2 T. soy sauce 1 clove garlic, minced 2 T. fresh ginger, minced 1 1/2 tsp. sugar 3/4 tsp. hot-pepper flakes 3/4 tsp. dry mustard 1/4 tsp. five-spice powder 1/4 C. sesame oil
Cook and drain tortellini according to package directions. Place in a large bowl. To make dressing, combine 4 tablespoons vinegar, 3 tablespoons soy sauce, garlic, ginger, sugar, hot-pepper flakes, dry mustard and five-spice powder in a small bowl. Whisk in oil. Toss warm tortellini with dressing. Toss in red bell pepper, green onion, snow peas and carrot. Add more vinegar and soy sauce to taste, if desired. Line a serving platter or individual serving plates with cabbage or spinach leaves. Arrange salad over greens. Serve at room temperature.
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