Tortellini And Smoked Turkey

• 6 ounces whole red onion or 5 ounces chopped ready-cut onion (1 1/4 cups)
• 1 teaspoon olive oil
• 8 ounces whole red or yellow bell peppers or 7 ounces chopped ready-cut peppers (1 2/3 cups)
• 1/4 teaspoon hot-pepper flakes
• 1 4-ounce piece of smoked turkey
• 4 ounces green beans
• 8 ounces fresh mushroom tortellini
• 2 ounces soft salad greens, like mesclun
• 1 large clove garlic
• 1 tablespoon lemon juice
• 13 cup nonfat plain yogurt
• 2 tablespoons good-quality mango or other chutney
• 1 teaspoon Dijon mustard

1. Bring water for tortellini and green beans to boil in covered pot.
2. Chop whole onion.
3. Heat nonstick skillet until it is very hot.
4. Reduce heat to medium-high, and add oil.
5. Saute onion until it begins to brown.
6. Chop whole peppers, and add to onion with hot-pepper flakes.
7. Cook until peppers are soft.
8. Cut turkey into bite-size pieces, and place in serving bowl.
9. Wash, trim and cut green beans into inch-long pieces.
10. Place green beans and tortellini in boiling water, and cook 3 to 4 minutes; drain.
11. Wash and dry greens.
12. With food processor running, put garlic through feed tube.
13. Squeeze lemon juice, and add to processor along with yogurt, chutney and mustard; process to blend.
14. Drain green beans and tortellini, and add to bowl with onion, pepper and dressing.
15. Mix to coat with dressing.
16. Arrange greens on serving dish and top with salad.

red onion, olive oil, red, hotpepper, turkey, green beans, mushroom tortellini, salad greens, clove garlic, lemon juice, nonfat plain yogurt, mango, mustard

Taken from cooking.nytimes.com/recipes/5255 (may not work)