Tejas smoked turkey salad with almond-anaheim
Smoked Turkey Salad Poultry
Last updated 6/12/2012 1:26:19 AM. Recipe ID 60686. Report a problem with this recipe.
Title: Tejas smoked turkey salad with almond-anaheim
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
1/4 c Blanched almonds -- toasted,
4 oz Honeydew melon -- sliced
4 oz Peach slices
4 oz Apple slices
4 oz Blackberries -- or other
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.
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