Spinach Tortellini Salad

This comes from our customer Roberta S., who enjoyed it so much she wanted to share.  Sounds corny (and I normally don't talk about food like this), but it is an explosion of flavor in your mouth!  Thanks Roberta!

Ingredients:

• 9oz       Fresh Spinach
• ½ C      Carrots, sliced
• ½ C      Red Onion, chopped
• 1 C       Grape Tomatoes
• ½  C     Feta Cheese
• 1/3 C    Craisons
• 1 C       Fresh Basil
• 1 Pkg    Cheese Tortellini, cooked
• 1 C       Pecans
• 1/8 C    Sugar
• 1/4 C    Melted Butter

Dressing:

• 1/3 C    The Olive Grove's Basil Olive Oil
• 1/8 C    The Olive Grove's Pomegranate Balsamic Vinegar
• 1/3 C Sugar
• 1/3 C White Wine Vinegar
• 1 tsp Salt
• ½ tsp Pepper

Directions:

To caramelize pecans, coat pecans in melted butter and sugar, bake at 350 for 15 minutes.  Put sugar in a large mixing bowl and pour in olive oil, balsamic and white wine vinegar and whisk until blended.  Add salt and pepper to taste.
Toss all salad ingredients in a large bowl and add the desired amount of dressing. Makes 4 dinner servings or 8-10 side servings.

**You can also put the Pomegranate Balsamic and Basil Olive Oil in a saucepan on low heat for about 5 minutes to warm, then drizzle over your pork tenderloin, chicken or beef right before it's served.**