Recipe for Tejas Smoked Turkey Salad with Almond-Anaheim Dressing 
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Yield:
16 Servings
Ingredients:
Amount Ingredient
1 x Red bell pepper
1 x Green bell pepper
1 x Yellow bell pepper
2 x Poblano peppers
2 lb Smoked turkey breasts --
Diced in 1/2" piece
2 x Celery stalks -- diced in
1/2 x " piece
1/2 dsh Salt -- to taste
1/2 dsh Black pepper -- freshly
Ground
1/4 cup Blanched almonds -- toasted,
Slivered
4 oz Honeydew melon -- sliced
4 oz Peach slices
4 oz Apple slices
4 oz Blackberries -- or other
Berries
Instructions:
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

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

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