Turkey, cranberry and peanut salad

ingredients

• • 1 kilogram leftover cooked turkey
  • 2/3 cup dried cranberries
  • 3 stalks celery, trimmed, thinly sliced
  • 1 1/4 cup bean sprouts
  • 1 cup snow pea sprouts
  • 1/2 cup roasted unsalted peanuts
  • 1/2 cup firmly packed mint leaves, torn
  • salt and black pepper
  • 1 lettuce, leaves separated

• Mustard dressing

  • 1/2 cup red wine vinegar
  • 1 teaspoon dijon mustard
  • 1/4 cup light olive oil

method

• • 1

    Coarsely shred turkey.

  • 2

    Make the Mustard dressing (see below).

  • 3

    Add turkey, cranberries, celery, sprouts, nuts and mint to the Mustard dressing; toss gently to combine. Season to taste.

  • 4

    Serve salad on lettuce leaves.

• Mustard dressing

  • 1

    Combine vinegar, mustard and oil in a large bowl.

notes

• If taking this salad on a picnic, pack salad ingredients and dressing separately and assemble on location. • You can use leftover chicken or pork instead of the turkey, if desired. Include whatever salad greens you have in the fridge. To add a little decadence, throw some slices of camembert cheese into the salad if you have any left from the Christmas platter.