| 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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