Title: Tejas smoked turkey salad with almond-anaheim
 Categories: Poultry
      Yield: 16 Servings
 
      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
 
  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.