Spinach Tortellini Salad

This comes from our customer Roberta S., who enjoyed it so much she wanted to share.


  • 9oz Fresh Spinach
  • ½ C Carrots, sliced
  • ½ C Red Onion, chopped
  • 1 C Grape Tomatoes
  • ½  C Feta Cheese
  • 1/3 C Craisins
  • 1 C Fresh Basil
  • 1 Pkg Cheese Tortellini, cooked
  • 1 C Pecans
  • 1/8 C The Olive Grove’s Cinnamon Pear Balsamic Vinegar



To caramelize pecans, place pecans in a shallow bowl and cover with the balsamic.  Preheat oven to 325 and bake 9-10 minutes.

Put sugar in a large mixing bowl and pour in olive oil, balsamic and champagne 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.**