-----Salad Makings----- 1 pk Cheese Tortellini

1 cn Artichoke Hearts

1 Carrot Thinly Sliced

Broccoli Florets -- (or Asparagus) 1 Red -- sliced into strips

3 Green Onions -- sliced

Thinly Parmesan Cheese -----Dressing----- 1 Clove Garlic

Salt And Pepper 1 ts Mustard

1/3 c Balsamic Vinegar

2/3 c Olive Oil

Basil Cook the tortellini according to package directions. Drain and rinse the artichoke hearts and cut them into quarters. Add the remaining salad makings (except the parmesan) and toss with the dressing. Give it a generous sprinkling of parmesan and refrigerate. You might want to be a little easy on the salt in the dressing because of the parmesan and the cheese in the tortellini. Recipe By : NORVELLE@uga.cc.uga.edu (Alisa Norvelle)