TURKEY, SNOW PEA AND BELL PEPPER SALAD

FOR THE SALAD:
2 1/2 cups cooked, boned and skinned turkey breast, cut into 3/4-inch dice
3 medium-size red bell peppers, seeds and membranes removed, cut into 3/4-inch squares
8 ounces fresh Chinese snow peas or sugar snap peas, strings removed
1/3 cup pine nuts or slivered almonds, sauteed in 2 teaspoons butter until evenly golden
FOR THE DRESSING:
2 garlic cloves, peeled
3 tablespoons fresh lemon juice
2 teaspoons balsamic vinegar or sherry vinegar
1/3 cup canola oil or grapeseed oil
2 to 3 teaspoons Asian sesame oil, or to taste
Salt to taste
Optional garnish: red-leaf lettuce

To heighten color and flavor of red peppers and snow peas, steam them 1-2 minutes, or blanch by dropping into large pot of rapidly boiling water 30-45 seconds. Drain and immediately plunge into ice water to cool. Drain; blot dry with paper towels.

Place turkey in medium salad bowl. Add red peppers, snow peas and nuts.

Combine dressing ingredients in blender or food processor fitted with metal blade; whirl until blended. Pour dressing over salad and toss to coat evenly. Refrigerate at least 1 hour or up to 6 hours. The salad should be chilled at least 1 hour for flavors to mingle. After 6 hours, it loses its fresh appearance.

For a picnic, pack salad in sturdy plastic container and pack in ice chest. If garnishing with lettuce, wrap washed and drained lettuce in clean kitchen towel and place in plastic bag in cooler. Place lettuce leaves next to salad; diners can use a leaf as casual kind of salad bowl, placing leaves on their plates and filling them with turkey salad.

Servings: 6
Adapted from source: Celebrations: A Menu Cookbook for Celebrating by Diana and Paul von Welanetz