Wisconsin Seven Layer Salad with Feta Yogurt Dressing

Categories: Cheese, Salad

Ingredients

• 1/2 cup plain low-fat yogurt
• 1/2 cup buttermilk
• 1/4 cup mayonnaise
• 1/2 cup (2 ounces) crumbled Wisconsin Feta cheese
• 1 teaspoon sugar
• 1/4 teaspoon dried dill weed
• 1/4 teaspoon dried basil leaves
• 1/8 teaspoon ground white pepper
• 1 package (9 ounces) uncooked cheese tortellini
• 2 cups shredded red cabbage
• 6 cups torn spinach leaves
• 2 cups (8 ounces) cubed Wisconsin Fontina cheese
• 1 cup cherry tomatoes, halved
• 1/4 cup diagonally sliced scallions
• 8 slices bacon, cooked and crumbled

Directions

1. In electric blender or food processor, blend yogurt, buttermilk, mayonnaise, Feta cheese, sugar, dill, basil and pepper until smooth. Chill.

2. Cook tortellini according to package directions. Drain; rinse with cold water. In 2 1/2 quart bowl, layer cabbage, spinach, tortellini, Fontina cheese, tomatoes and scallions. Pour dressing over salad; sprinkle with bacon. Cover, chill for 3 to 4 hours or until serving time.

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