Tejas Smoked Turkey Salad with Almond-Anaheim Dressing

Serving Size  : 16    Preparation Time : 0:30

Categories    : Salads

Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
       1                red bell pepper

       1                green bell pepper

       1                yellow bell pepper

       2                poblano peppers

       2       pounds  smoked turkey breasts -- diced in 1/2" pieces

       2       celery stalks -- diced in 1/2" pieces

     1/2       Dash  salt -- to taste

     1/2       Dash  black pepper -- freshly ground

     1/4       cup  blanched almonds -- toasted, slivered

       4        ounces  honeydew melon -- sliced

       4        ounces  peach slices

       4        ounces  apple slices

       4        ounces  blackberries or other berries

       4        ounces  grapes

                        *Almond-Anaheim Dressing*

   1 1/2       whole  Anaheim chili peppers

     1/4        cup  almond slivers -- blanched and toasted

       1         tablespoon  white wine vinegar

       1         tablespoon  lime juice

       1         cup  corn oil

The Salad

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.

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

The Dressing

Roast 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 and seed.

Place chiles, almonds, vinegar, and lime juice in the bowl of a food processor fitted with a metal blade. Purie. Then, with the motor running, slowly add oil until the mixture has thickened.