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Tejas Smoked Turkey Salad with Almond-Anaheim Dressing

Make Tejas Smoked Turkey Salad with Almond-Anaheim Dressing at home with Red Bell Pepper, Green Bell Pepper, Yellow Bell Pepper, Poblano Peppers, and Smoked Turkey Breasts. About 30 min from start to finish for 16. Scale it up or down for the number of people at the table.

Ingredients

• 1
• 1
• 1
• 2
• 2 lb
• 2
• 1/2 dash
• 1/2 dash
• 1/4 cup
• 4 oz
• 4 oz
• 4 oz
• 4 oz
• 4 oz
• 1 1/2
• 1/4 cup
• 1 tbsp
• 1 tbsp
• 1 cup
• to taste

Method (preview)

1. 1

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

2. 2

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

3. 3

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

4. 4

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

5. 5

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

6. 6

   Roast chiles over an open flame until the skin blisters.

7. 7

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

8. 8

   Peel and seed.

9. 9

   Place chiles, almonds, vinegar, and lime juice in the bowl of a food processor fitted with a metal blade.

10. 10

    Purie.

11. 11

    Then, with the motor running, slowly add oil until the mixture has thickened.

12. 12

    NOTES: Mark Haugen writes: "This makes a great summer buffet dish.

13. 13

    Just add some terrific corn sticks and you have a simply delicious meal.

14. 14

    Nutr. Assoc.: 0