| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
American |
Main dish, Jaw, Poultry |
2 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 :)
Posted to MM-Recipes Digest V3 #349
From: jessann doe <jessann@texas.net>
Date: Sat, 21 Dec 1996 09:56:07 -0600
A Message from our Provider:
“You’ve never cried alone. Jesus is always there”