6 c. torn fresh spinach
1 lb. dried tortellini
6 slices bacon, cooked
4 green onions, sliced
1/4 c. chutney
1/3 c. red wine vinegar
1/4 c. olive oil
1 c. shredded red cabbage

1. Clean and toss spinach and cabbage.

2. Cook, drain, rinse, drain tortellini. Add to spinach and cabbage.

3. Add to mix, crumbled crisp bacon slices and green onion.

4. Combine in small bowl chutney, vinegar, oil to make dressing.

5. Toss together salad and dressing.

6. Serve cold. Can be main dish or side salad.