Ingredients
2 lbs. Brussels sprouts
1 cup pecans
6 slices Applewood smoked bacon, cooked and crumbled
1 /3 cup dried cranberries
Pinch dried sage
2 honey crisp apples diced, skin on
2 cups cooked leftover turkey meat, skin removed
Vinaigrette:
1 teaspoon Dijon mustard
3 Tbsp apple cider vinegar or white balsamic vinegar
4 Tbsp extra virgin olive oil
Sea salt and fresh ground pepper to taste
½ cup Hellman’s mayonnaise
Directions
- To make the salad: Holding each Brussels sprout by stem end, carefully cut into very thin slices using mandolin or a sharp knife. Add to a large bowl, toss to separate layers.
- Add the bacon and cranberries to the bowl and toss.
- To make the vinaigrette: In a small bowl or small blender, whisk together the Dijon, vinegar, salt and pepper. Slowly add the olive oil and whisk or blend until well combined. Add to mayonnaise and adjust seasoning
- Toss the turkey with the brussel sprouts and pecans and all other ingredients with the vinaigrette and chill for 1-2 hours before serving.
