Print
Email
Add a photoServings: 16
Ingredients
- 1 x Red bell pepper
- 1 x Green bell pepper
- 1 x Yellow bell pepper
- 2 x Poblano peppers
- 2 lb Smoked turkey breasts --
- Â Â 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
- Â Â Grnd
- 1/4 c. Blanched almonds -- toasted,
- Â Â Slivered
- 4 ounce Honeydew melon -- sliced
- 4 ounce Peach slices
- 4 ounce Apple slices
- 4 ounce Blackberries -- or possibly other
- Â Â Berries
- 4 ounce Grapes
Directions
- Mark Haugen writes: "This makes a great summer buffet dish. Just add in some terrific corn sticks and you have a simply delicious meal."
- STEP ONE: Roast all peppers and chiles over an open flame till the skin blisters. Then place them in a covered bowl or possibly plastic bag till 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.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 103g | |
| Recipe makes 16 servings | |
| Calories 113 | |
| Calories from Fat 43 | 38% |
| Total Fat 4.85g | 6% |
| Saturated Fat 1.08g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 33mg | 11% |
| Sodium 41mg | 2% |
| Potassium 251mg | 7% |
| Total Carbs 5.3g | 1% |
| Dietary Fiber 1.3g | 4% |
| Sugars 3.79g | 3% |
| Protein 12.07g | 19% |
