Thanksgiving: Tortellini Bean Salad and leftover broccoli

Thanksgiving. Probably the most famous family gathering. I'm sure our family is no different than your and we all have to bring that special dish to our thanksgiving dinner.
This year I made the same dish from last year. It is that good. It is a Tortellini Bean Salad and my wife Corina found it in the Taste of Home cookbook. I think the trick is on the salad dressing you use. Last year I used the Three Cheese Italian instead of the Creamy Italian that the recipe calls for. This year I decide to go back to the Creamy Italian, and I have to say the Three Cheese Italian is much better. You have to be careful with the red onion. I remember the first time we made it, we ended up picking off some of the onion. I usually use about half of what it asks for. You can add a twist to to it by adding some sweet corn. Also, this recipe asks to refrigerate for about 8 hours. You may want to stick to this, so plan ahead for a better flavor.
You can find this fantastic recipe here
Now its the day after thanksgiving and I am feeling a little guilty about the way I ate. What can I say, I love food as much as I love cooking it!. We dont have any leftovers here, but I have some leftover ingredients from the recipe. I saved the broccoli stalks and shredded them in order to make a slaw. Made a dressing with 1/2 cup of sugar, 1/2 cup canola oil, 1/4 cup white vinegar and 1.5 tsp. Soy sauce. Don't add it all! It depends on how much slaw you get from the broccoli. Just enough to get the broccoli nice and moist. Add some sunflower seeds, raisins, toasted ramon noodles and some slivered almonds.
There you go! a nice side salad for your meal.