Recipe - Tejas Smoked Turkey Salad With Almond-Anaheim Dressing

1 Red bell pepper
1 Green bell pepper
1 Yellow bell pepper
2 Poblano peppers
2 pound Smoked turkey breasts
Diced in 1/2" piece
2 Celery stalks minced in
One half " piece
One half ds Salt to taste
One half ds Black pepper freshly
Ground
One fourth cup Blanched almonds toasted,
Slivered
4 ounce Honeydew melon cut or sliced up
4 ounce Peach slices
4 ounce Apple slices
4 ounce Blackberries or other
Berries
4 ounce 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 1/2inch dice.

Combine minced 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 "AlmondAnaheim
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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip