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Almond-Anaheim Dressing for Tejas Smoked Turkey Salad

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  • 1 1/2 Whole Anaheim chili peppers
  • 1/4 c Almond slivers -- blanched &
  • Toasted
  • 1 tb White wine vinegar
  • 1 tb Lime juice
  • 1 c Corn oil


STEP ONE: Prepare the Chiles-- 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.
STEP TWO: Place chiles, almonds, vinegar, and lime juice in the bowl of a food processor fitted with a metal blade. Puree. Then, with the motor running, slowly add oil until the mixture has thickened.
Serve with "Tejas Smoked Turkey Salad" recipe in this cookbook.
Recipe By : Mark Haugen of Tejas, Minneapolis, MN
From: Ladies Home Journal- August 1991