Wisconsin Seven-Layer Salad with Feta Yogurt Dressing
- ½ cup plain low-fat yogurt
- ½ cup buttermilk
- ¼ cup mayonnaise
- ½ cup (3 ounces) crumbled feta cheese
- 1 teaspoon sugar
- ¼ teaspoon dried dill
- ¼ teaspoon dried basil
- ⅛ teaspoon ground white pepper
- 1 (9-ounce) package uncooked cheese tortellini
- 2 cups shredded red cabbage
- 6 cups torn fresh spinach
- 2 cups (12 ounces) cubed fontina cheese
- 1 cup cherry tomatoes, halved
- ¼ cup diagonally sliced green onions
- 8 slices bacon, cooked and crumbled
Instructions:
This Wisconsin Seven-Layer Salad with Feta Yogurt Dressing will surely become your favorite salad.
- In an electric blender or a food processor, blend the yogurt, buttermilk, mayonnaise, feta cheese, sugar, dill, basil, and pepper until smooth. Chill.
- Cook the tortellini according to the package directions. Drain; rinse with cold water. In a 2½-quart bowl, layer the cabbage, spinach, tortellini, fontina cheese, tomatoes, and green onions. Pour the dressing over the salad; sprinkle with the bacon. Cover and chill for 3 to 4 hours or until serving time.