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Spinach Salad with Chicken, Pistachios, Tortellini

This recipe was a winner in the Colavita & Trinity Oaks Fresh Spring Mix Recipe Contest.

This is a very hearty salad; perfect for lunch a summer dinner.
Origin: Lesley Pew, Lynn, MA
Ingredients:

Garlic Vinaigrette Dressing:
1/2 cup COLAVITA Balsamic Vinegar
4 cloves garlic, minced
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon ground cumin
1/4 teaspoon grainy mustard

3/4 cup COLAVITA Extra Virgin Olive Oil

Salad
1 (1-pound bag) fresh spinach
1 cup coarsely chopped toasted pistachios
1/2 cup pitted kalamata olives, sliced
2 red pears or apples, cored, seeded, cubed (do not peel)
Juice and zest of 1 lemon
4 ounces crumbled feta cheese
4 slices, cooked, crumbled bacon
Salt and white pepper, to taste
1 package tortellini, any variety (we used cheese), cooked according to package directions, well drained

Chicken:
1 pound boneless skinless chicken breast, cut in strips
1 small onion chopped
2 cloves garlic, minced
2 tablespoons COLAVITA Extra Virgin Olive Oil
Salt and freshly ground black pepper


Preparation:

Prepare the Dressing:  Mix vinegar, garlic, basil, marjoram, cumin, and grainy mustard in a small bowl.  Whisk in the olive oil until well emulsified.  Reserve.
Prepare the Salad:  Trim the spinach leaves of the stems. Cut or tear the spinach leaves into bite size pieces and put them in a large salad bowl. Add the toasted pistachios and  sliced olives  Toss the pear or apple pieces with the juice and zest of the lemon; add them to the salad mixture.  Crumble the feta cheese and add it to the salad mixture. Add the crumbled bacon to the salad along with the cooked tortellini.  Add salt and pepper if desired.  Mix well.
Prepare the Chicken: Heat the oil in a saute pan, add the onion and garlic, saute until the onion is translucent.  Add the chicken strips and cook until done. Place cooked chicken in a bowl and pour some dressing over it.  Mix thoroughly.  Just before serving, add some dressing to the salad; toss well.  Place some salad mixture on serving dishes and arrange chicken strips over it.  Serve.  Makes 6 - 8 servings.

Per Serving: 543 Calories (68.3% from fat); 42g Fat (7g Sat, 26g Mono, 4g Poly); 22g Protein; 22g Carbohydrate; 5g Dietary Fiber; 56mg Cholesterol; 839mg Sodium.  Food Exchanges: 1/2 Grain (Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 8 Fat.