Tejas Smoked Turkey Salad With Almond-Anaheim Dressing

Recipe Ingredients

1		Red bell pepper
1		Green bell pepper
1		Yellow bell pepper
2		Poblano peppers
2 lbs	908g / 32oz	Smoked turkey breasts --
		Diced in 1/2" piece
2		Celery stalks - diced in
1/2		Salt - to taste
1/2		Black pepper - freshly
		Ground
1/4 cup	23g / 0.8oz	Blanched almonds - toasted
		Slivered
4 oz	113g	Honeydew melon - sliced
4 oz	113g	Peach slices
4 oz	113g	Apple slices
4 oz	113g	Blackberries - or other
		Berries
4 oz	113g	Grapes

Recipe Instructions

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

Source:
The National Broiler Council

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