Tejas smoked turkey salad with almond-anaheim
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Red bell pepper | |
| 1 | Green bell pepper | |
| 1 | Yellow bell pepper | |
| 2 | Poblano peppers | |
| 2 | pounds | Smoked turkey breasts -- |
| Diced in 1/2\" piece | ||
| 2 | Celery stalks -- diced in | |
| ½ | \" piece | |
| ½ | dash | Salt -- to taste |
| ½ | dash | Black pepper -- freshly |
| Ground | ||
| ¼ | cup | Blanched almonds -- toasted, |
| Slivered | ||
| 4 | ounces | Honeydew melon -- sliced |
| 4 | ounces | Peach slices |
| 4 | ounces | Apple slices |
| 4 | ounces | Blackberries -- or other |
| Berries | ||
| 4 | ounces | Grapes |
Directions
Mark Haugen writes: "This makes a great summer buffet dish. Just add some terrific corn sticks and you have a simply delicious meal." STEP ONE: Roast all peppers and chiles over an open flame until the skin blisters. Then place them in a covered bowl or plastic bag until the skin begins to loosen. Peel, seed, and cut into ½-inch dice.
Combine diced peppers, turkey, and celery in a large bowl. Season with salt and pepper to taste.
STEP TWO: To make dressing, please refer to the recipe "Almond-Anaheim Dressing" in this cookbook.
STEP THREE: Toss salad with dressing and adjust seasonings to your preference. Serve salad sprinkled with toasted almonds and garnished with fresh fruits.
Recipe By : Mark Haugen of Tejas, Minneapolis, MN From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu, 17 Mar 94 16:11:22 ~0800