Tejas Smoked Turkey Salad With Almond-anaheim Dressing
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| American | American | 16 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. Recipe By : Mark Haugen of Tejas, Minneapolis, MN From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu, 17 Mar 94 16:11:22 -0800 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 262
Calories From Fat: 135
Total Fat: 15.1g
Cholesterol: 64.1mg
Sodium: 721.4mg
Potassium: 419.4mg
Carbohydrates: 9.9g
Fiber: 1.7g
Sugar: 6.4g
Protein: 22.1g