1 (9 oz.) pkg. refrigerated uncooked cheese tortellini
2 c. shredded red cabbage
6 c. torn spinach leaves
1 c. cherry tomatoes, halved
1/2 c. sliced green onions
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 with straight sides 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 time. Makes 8 (1 cup) servings.