Yield: 16 Servings
|1||Red bell pepper|
|1||Green bell pepper|
|1||Yellow bell pepper|
|2 pounds||Smoked turkey breasts --|
|Diced in 1/2" piece|
|2||Celery stalks -- diced in|
|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|
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