Spinach Salad

Layered Spinach Salad

1 (9-oz.) pkg. refrigerated uncooked cheesse tortellini
2 cups shredded red cabbage
6 cups torn spinach leaves
1 cup cherry tomatoes, halved
1/2 cup sliced green onions (optional)
1 (8oz.) bottle fat free ranch dressing
8 slices bacon, cooked and crumbled (or use bacon bites)

Cook tortellini to desired doneness as directed on package. Drain; rinse with cold water.
In large clear-glass bowl with straight sides or 13x9-inch baking dish, layer cabbage, spinach, tortellini, tomatoes and green onions. Pour dressing evening over top; sprinkle with bacon. Cover; refrigerated until serving time.