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Ingredients Jump to Instructions ↓

  1. 1 Red bell pepper

  2. 1 Green bell pepper

  3. 1 Yellow bell pepper

  4. 2 Poblano peppers

  5. 2 lbs 908g / 32oz Smoked turkey breasts -- Diced in

  6. 1/2" piece

  7. 2 Celery stalks - diced in

  8. 1/2 Salt - to taste

  9. 1/2 Black pepper - freshly Ground

  10. 1/4 cup 23g / 0.8oz Blanched almonds - toasted Slivered

  11. 4 oz 113g Honeydew melon - sliced

  12. 4 oz 113g Peach slices

  13. 4 oz 113g Apple slices

  14. 4 oz 113g Blackberries - or other Berries

  15. 4 oz 113g Grapes

Instructions Jump to Ingredients ↑

  1. 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

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