Green Salad
with Turkey Pancakes and Honey Mustard Sauce
Honey Mustard Sauce:
2 tablespoons honey
2 tablespoons Dijon mustard
1/4 cup red wine vinegar
1/2 cup olive oil
Salt and pepper to taste
Turkey Pancakes
1 1/2 cups all-purpose
flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1 large 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 of bacon
Butter for sautéing
Garnish:
Chopped apple
Chopped walnuts
Shredded cheese
Crumbled bacon
For Honey Mustard Sauce:
Whisk together all ingredients in a small bowl; set aside.
For Turkey Pancakes: 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.
Serve, top turkey pancakes
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
