On Saturday, November 17, 2018 at 5:49:08 PM UTC-5, U.S. Janet B. wrote:
> On Sat, 17 Nov 2018 06:59:22 -0800 (PST), Cindy Hamilton
> > wrote:
>
> >On Saturday, November 17, 2018 at 9:08:47 AM UTC-5, U.S. Janet B. wrote:
> >> Coming soon the 6 pound bird
> >>
> >> http://www.msn.com/en-us/money/marke...z&OCID=U457DHP
> >
> >That's a little too small for us; we prefer a 14-pounder. We don't let
> >the leftovers go to waste. My husband can't stand bitter stuff, but he
> >doesn't taste the off flavors in reheated meat.
> >
> >My post-Thanksgiving leftovers involve cold turkey sandwiches and salads
> >with turkey on them. A particular favorite of mine is dressed with balsamic
> >vinegar, a little bacon fat and olive oil.
> >
> >Cindy Hamilton
>
> Explain your salad better or recipe please.
> Janet US

Well, I usually just wing it.

Torn-up romaine
As many pieces of sliced turkey breast as I want to eat (usually a couple
of ounces).
If I've got cooked bacon on hand, some cooked bacon, cut up into 1" squares.
A teaspoon or so of balsamic vinegar
A half tablespoon or so of hot bacon grease
A half tablespoon or so of extra-virgin olive oil

Whisk the vinegar, olive oil, and bacon grease together and dress the
salad with it.

Anything else that's lying around the kitchen looking compatible might
go in. Slivered almonds, for example.

Cindy Hamilton