Green Salad with Turkey Pancakes
and Honey Mustard Sauce

Now here's an unique and tasty alternative to the noodle soups and casseroles traditionally used for leftover turkey.

Recipe Ingredients:

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

Optional Toppings:
Chopped apple
Chopped walnuts
Shredded cheese (your favorite)
Crumbled bacon

Cooking Directions:

1. For Honey Mustard Sauce: Whisk together all ingredients in a small bowl; set aside.
2. For Turkey Pancakes: Sift together flour, baking powder, and salt.
3. Combine egg, milk, and melted butter and whisk. Add to flour mixture gradually. Stir to combine, but do not beat.
4. Coat a non-stick 6-inch pan with butter, and heat.
5. 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.
6. Repeat with remaining batter and turkey.
7. To Serve: Top turkey pancakes with mixed salad green*, chopped apples, walnuts, cheese and crumbled bacon, as desired. Drizzle with Honey Mustard Sauce.

Makes 4 servings.

*Use a pre-packaged salad for convenience.

Recipe provided courtesy of The Association For Dressings and Sauces.