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Tejas Smoked Turkey Salad With Almond-anaheim

Tejas Smoked Turkey Salad With Almond-anaheim is built on Red Bell Pepper, Green Bell Pepper, Yellow Bell Pepper, Poblano Peppers, and Smoked Turkey Breasts Diced In. Serves 16. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1
• 1
• 1
• 2
• 2 lb
• 2
• 1/2
• 1/2 dash
• 1/2 dash
• 1/4 cup
• 4 oz
• 4 oz
• 4 oz
• 4 oz
• 4 oz

Method (preview)

1. 1

   Mark Haugen writes: "This makes a great summer buffet dish. Just add some terrific corn sticks and you have a simply delicious meal."

2. 2

   STEP ONE: Roast all peppers and chiles over an open flame until the skin blisters.

3. 3

   Then place them in a covered bowl or plastic bag until the skin begins to loosen.

4. 4

   Peel, seed, and cut into 1/2-inch dice.

5. 5

   Combine diced peppers, turkey, and celery in a large bowl. Season with salt and pepper to taste.

6. 6

   STEP TWO: To make dressing, please refer to the recipe

7. 7

   "Almond-Anaheim Dressing" in this cookbook.

8. 8

   STEP THREE: Toss salad with dressing and adjust seasonings to your preference. Serve salad sprinkled with toasted almonds and garnished with fresh fruits.

9. 9

   Recipe By: Mark Haugen of Tejas, Minneapolis, MN

10. 10

    Mar 94 16:11:22 -0800