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Grape and Hazelnut Tortellini
Yield:
6 servings
Yield:
6 servings

Ingredients

Directions

Cook tortellini in salted water to al dente state; drain well. Toss cooked tortellini with vinegar; cool to room temperature.

Combine mayonnaise, sour cream, mustard and pepper; mix well. Combine all ingredients and mix well.

Let stand 1 hour in refrigerator. Toss lightly with spinach leaves and serve.

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