Tortellini Salad

I wanted to include this recipe in time for Memorial Day. It's a delicious salad that's great for picnics, parties or even just as a side for dinner.

INGREDIENTS FOR SALAD:
16 oz bag tri-colored tortellini; cooked and drained
1 package grape tomatoes, quartered
2 handfuls spinach, roughly chopped
1 jar pimentos
1 package feta cheese
1 cup grated parmesan cheese
salt & pepper to taste

INGREDIENTS FOR DRESSING:
1/3 cup apple cider vinegar
4 oz honey
1/4 cup olive oil
1/4 cup vegetable oil
2 cloves garlic, minced

1. For salad, assemble ingredients in a large serving bowl and refrigerate without dressing.
2. For dressing, add ingredients to a shaker bottle and let stand on counter.
3. Pour dressing over salad 4-6 hours before serving so it has time to marinate. Refrigerate and toss thoroughly before serving.

Sugar and Spice Blueberry Crisp

With a scoop or two of ice cream, this dessert is to die for!

INGREDIENTS:
1/2 cup sugar
2 Tbsp corn starch
2 pints of blueberries
1 Tbsp lemon juice
1 cup flour
3/4 cup oatmeal
1/2 cup light brown sugar
1 stick butter, cut up
3/4 tsp cinnamon
Vanilla ice cream (optional)

1. Preheat oven to 375. In a large bowl combine sugar and cornstarch. Add blueberries and lemon juice; mix well. Spoon blueberry mixture into a medium baking dish. Set aside.
2. In the same large bowl combine flour, oats, brown sugar, butter and cinnamon. Mix with a fork to form coarse crumbs. Crumble over the blueberry mixture. Cook for 35 minutes. Let cool and serve with vanilla ice cream.