Tejas smoked turkey salad with almond-anaheim

Yield: 16 Servings

Measure 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
¼ cup Blanched almonds -- toasted,
4 ounces Honeydew melon -- sliced
4 ounces Peach slices
4 ounces Apple slices
4 ounces Blackberries -- or other
4 ounces Grapes

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

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