Tejas Smoked Turkey Salad With Almond-Anaheim

Tejas Smoked Turkey Salad With Almond-Anaheim

1 Red bell pepper
1 Green bell pepper
1 Yellow bell pepper
2 Poblano peppers
2 lb Smoked turkey breasts Diced in 1/2" piece
2 Celery stalks – diced in 1/2 " piece
1/2 ds Salt – to taste
1/2 ds Black pepper freshly Ground
1/4 c Blanched almonds toasted, slivered
4 oz Honeydew melon sliced
4 oz Peach slices
4 oz Apple slices
4 oz Blackberries or other Berries
4 oz 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 1/2-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