Tejas Smoked Turkey Salad with Almond-Anaheim Dressing

Course : Dressings
Serves: 16
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1 medium red bell pepper
1 medium green bell pepper
1 medium yellow bell pepper
2 medium poblano peppers
2 pounds smoked turkey breasts -- diced in 1/2 inch piece
2 medium celery stalks -- diced in 1/2 inch piece
1/2 dash salt -- to taste
1/2 dash black pepper -- freshly ground
1/4 cup blanched almonds -- toasted, slivered
4 ounces honeydew melon -- sliced
4 ounces peach slices
4 ounces apple slices
4 ounces blackberries -- or other berries
4 ounces grapes

Preparation / Directions:

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.

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