I realized that I haven’t posted this recipe over here yet, so that was quite the oversight!  If and when you make this salad, I would suggest you carry around some copies of the recipe…because you will be asked for it.  I guarantee it!  If you don’t want to add the tortellini, and save a step, this salad is scrumptious without.  Do try it with the tortellini at some point, though.

Dressing:
2 tsp Salt
8 tbsp sugar
8 tbsp balsamic vinegar
½ cup extra virgin olive oil
Pepper

Sprigs basil (1 container)
Small size cheese tortellini, cooked and cooled 
¾ cup julienne carrots (about 2 large carrots)
Pecans (whole large bag)
½ bag of pre-washed Spinach
½ red onion, sliced
½ bag Craisons (dried cranberries)
1 package feta cheese, crumbled

Mix all ingredients together, chill and add feta just before serving.  Lettuce will wilt if dressing is on it for too long – so add sauce only 30 minutes before serving.  Enjoy! (I know you will!)