Ingredients:

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

Preparation:

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.