GREEN SALAD WITH TURKEY PANCAKES
AND HONEY MUSTARD SAUCE

1 1/2 cups flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1 egg
2 1/2 cups milk
2 tablespoons melted butter
2 teaspoons hot sauce (optional)
6 to 8 (2-inch) slices leftover turkey (or chopped)
1 cup corn kernels
10 slices bacon
Butter for sauteing
FOR SERVING:
salad greens
chopped or sliced apple
walnuts
Honey Mustard Sauce (recipe follows)
cranberry relish

Sift together flour, baking powder, and salt.

Combine egg, milk, and melted butter and whisk. Add to flour mixture gradually. Stir to combine, but do not beat.

Coat a non-stick 6-inch pan with butter, and heat.

Pour butter into skillet and cook until it is fluffy and bubbly and top with chopped turkey. Cook over low heat until pancake is brown underneath. Turn and brown on other side. Repeat with remaining batter and turkey.

TO SERVE:
Top with mixed salad (use pre-packaged salad for convenience) with apples, walnuts, your favorite cheese and crumbled bacon (optional). Drizzle with honey mustard sauce (see below) and cranberry relish.

HONEY MUSTARD SAUCE

1/2 cup olive oil
1/4 cup red wine vinegar
2 tablespoons Dijon mustard
2 tablespoons honey
Salt and pepper to taste

Combine ingredients for the sauce together.

Source: The Association for Dressing and Sauces