1 (7 oz.) pkg. cheese filled egg tortellini
6 c. torn fresh spinach
1 c. shredded red cabbage or torn radicchio
6 slices bacon, crisp-cooked, drained and crumbled
4 green onions, sliced
1/4 c. chutney
1/3 c. red wine vinegar and oil salad dressing

In a large saucepan cook tortellini according to package directions. Drain in a large colander. Rinse with cold water. Drain again.

In a large salad bowl toss together tortellini, spinach, cabbage or radicchio, bacon and green onions. Cover and chill.

For dressing, cut up any large pieces of chutney. In a screw-top jar combine chutney and salad dressing. Cover and chill. Just before serving, shake dressing well. Toss with tortellini mixture. Makes 12 servings.