Tortellini Asparagus Salad
Serves 4

1 pound fresh asparagus, cut into small pieces
2 cups tightly packed fresh spinach leaves, torn into small pieces
1 cup diced red bell pepper
2 packages (9 ounces each) small cheese-filled tortellini, cooked, drained and cooled
1/4 cup red wine vinegar
2 Tbsp olive oil
1 and 1/2 tsp lemon juice
1 tsp sugar
1 tsp garlic salt

Place asparagus on steamer rack, place in pot with 1 inch bowling water
Cover and steam for 10 minutes
Remove and set aside
Steam spinach in same manner for about 1 minute or until wilted

In a large bowl, combine asparagus, spinach, red pepper and tortellini, blend well
In a small bowl, combine vinegar, oil, lemon juice, sugar and garlic salt. Blend well
Pour over tortellini and vegetable mixture. Toss well.