1 (9 oz.) pkg. refrigerated uncooked cheese tortellini
2 c. shredded red cabbage
6 c. torn spinach leaves
1 c. cherry tomatoes (halved)
1 (8 oz.) bottle prepared ranch dressing
8 slices bacon, cooked and crumbled

Cook tortellini to desired doneness as directed on package. Drain; rinse with cold water. In large clear glass bowl or 13 x 9 inch baking dish. Layer cabbage, spinach, tortellini, tomatoes and green onions. Pour dressing evenly over top; sprinkle with bacon. Cover, refrigerate until serving. Makes 8 (1 cup) servings.