Turkey, Tortellini and Roasted Vegetables Salad

Culinary Setting
Meal Type
Cooked Turkey, Turkey Broth


4 Sun-dried tomato halves, not packed in oil

1/2 c fat-free reduced-sodium TURKEY BROTH

2 tbsp finely chopped fresh basil

2 tbsp olive oil

2 tbsp freshly squeezed lemon juice

2 tbsp cold water

1 Garlic clove, minced

1/4 tsp salt and freshly ground black pepper

3 c whole medium mushrooms

2 c cubed zucchini

2 c cubed eggplant

3/4 c red onion wedges (1 small)

14-oz reduced-fat cheese tortellini

6 c bite-size pieces leaf lettuce and arugula, well washed and chilled

1 lb ROASTED TURKEY BREAST, cut into 1-1/2-inch pieces


Sun-Dried Tomato & Basil Vinaigrette

Place tomatoes in small bowl. Cover with boiling water. Let stand 5 to 10 minutes or until soft. Drain well; mince tomatoes.

In small jar with tight-fitting lid, combine tomatoes and remaining ingredients. Shake well.

Chill until ready to use. Shake well before using.

Roasted Vegetables

Preheat oven to 425 degrees F. Place mushrooms, zucchini, eggplant and onion in 15 X 10-inch jelly-roll pan. Spray vegetables generously with cooking spray and toss to coat.

Bake 20 to 25 minutes or until vegetables are browned, stirring occasionally. Cool to room temperature.

Combine and Service

Meanwhile, cook tortellini according to package directions; drain. Cool to room temperature.

For service: Combine vegetables, tortellini, lettuce and turkey in large bowl. Drizzle with vinaigrette and toss all to coat.