6 oz Red onion, chopped
1 ts Olive oil
8 oz Red or yellow bell pepper
Chopped 1/4 ts Hot pepper sauce
4 oz Smoked turkey
4 oz Green beans
8 oz Fresh mushroom tortellini
2 oz Soft salad greens such as
Mesclun 1 lg Garlic clove
1 tb Lemon juice
1/3 c Nonfat plain yogurt
2 tb Good-quality mango or other
Chutney 1 ts Dijon mustard
Bring water for tortellini and green beans to boil in covered pot. Heat nonstick skillet until it is very hot. Reduce heat to medium-high and add oil. Saute onion until it begins to brown. Chop peppers and add to onion with hot pepper flakes. Cook until peppers are soft. Cut turkey into bite-size piweces and place in a serving bowl. Wash, trim and cut green beans into inch-long pieces. Place green beans and tortellini in boiling water and cook 3 to 4 minutes; drain. Wash and dry greens. With food processor running, put garlic through feed tube. Squeeze lemon juice and add to processor along with yogurt, chutney and mustard; process to blend. Drain green beans and tortellini and add to turkey in the bowl with onion, pepper and dressing. Mix to coat with dressing. Arrange greens on serving dish and top with salad. From The Austin American Statesman typed by jessann 🙂