Tejas smoked turkey salad with almond-anaheim

Yield: 16 Servings

Ingredients:

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

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 From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu 17 Mar 94 16:11:22 ~0800