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Let this colorful salad sit for an hour refrigerator before tossing with spinach serving. (Courtesy CaliforniTable Grape Commission)

Let this colorful salad sit for an hour in the refrigerator before tossing with spinach and serving. (Courtesy California Table Grape Commission)

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Updated: August 3, 2011 6:05PM


¾ pound dry tortellini, cooked

2 tablespoons plus 2 teaspoons balsamic vinegar

¼ cup mayonnaise

¼ cup sour cream

1 teaspoon Dijon mustard

¼ teaspoon freshly ground pepper

3 cups red seedless grapes

¼ cup scallions, chopped

¼ cup fresh basil, chopped

½ cup hazelnuts, toasted, coarsely chopped

2 cups baby spinach leaves

Cook tortellini according to package directions in salted water to al dente; drain well. Toss tortellini with vinegar; cool to room temperature.

Combine mayonnaise, sour cream, mustard and pepper; mix well. Add grapes, scallions, basil and hazelnuts; mix well. Cover and let stand 1 hour in refrigerator. Just before serving, lightly toss with spinach leaves.

California Table Grape Commission

Nutrition facts per serving: 390 calories, 20 g fat, 5 g saturated fat, 31 mg cholesterol, 44 g carbohydrates, 14 g sugars, 11 g protein, 289 mg sodium, 3 g fiber

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