Turkey, Tortellini and Roasted Vegetables Salad Recipe - National Turkey Federation

Ingredients

• 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