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
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (209g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 32 (23%)|
|Amt Per Serving||% DV|
|Total Fat 3.6g||5 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 2.1g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 0mg||0 %|
|Sodium 4.2mg||0 %|
|Potassium 250.3mg||7 %|
|Total Carbohydrate 26.1g||8 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 22.9g|
|Protein 3g||4 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 138
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!