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."
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.
To make dressing, please refer to the recipe "Almond-Anaheim Dressing" in this cookbook.
Toss salad with dressing and adjust seasonings to your preference. Serve salad sprinkled with toasted almonds and garnished with fresh fruits.