Tortellini Chicken and Spinach Salad with Tomato Balsamic Vinaigrette Recipe

Ingredients

• For the Vinaigrette:
• 2 medium cloves garlic, roughly chopped (about 2 teaspoons)
• 1 teaspoon dried oregano
• 1 tablespoon tomato paste
• 6 tablespoons balsamic vinegar
• 1/2 cup extra virgin olive oil
• Salt and freshly ground black pepper
• For the Salad:
• 6 to 7 ounce bag baby spinach
• 9 ounces cheese tortellini, cooked and chilled
• 2 boneless skinless chicken breasts, grilled and sliced (or 2 cups cooked shredded chicken)
• 8 marinated artichoke hearts, sliced
• 8 marinated sun-dried tomatoes, sliced
• 6 ounces feta cheese (optional)

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