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

Cook tortellini to desired doneness, 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 over top. Sprinkle with bacon. Cover, refrigerate until serving time. Makes 8 (1 cup) servings.