{"id":510,"date":"2010-10-12T13:04:23","date_gmt":"2010-10-12T17:04:23","guid":{"rendered":"http:\/\/www.gourmetjunkie.com\/?p=510"},"modified":"2013-06-16T21:30:01","modified_gmt":"2013-06-17T01:30:01","slug":"thanksgiving-leftovers-1-turkey-apple-and-pecan-salad","status":"publish","type":"post","link":"http:\/\/www.gourmetjunkie.com\/?p=510","title":{"rendered":"Thanksgiving Leftovers #1: Turkey, Apple and Pecan Salad"},"content":{"rendered":"<p><strong>Time: 25 mins<\/strong><\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-524\" title=\"Turkey, Apple and Pecan Salad\" alt=\"\" src=\"http:\/\/www.gourmetjunkie.com\/wp-content\/uploads\/2010\/10\/IMG_0590.jpg\" width=\"440\" height=\"330\" \/><\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<p>3 cups cold roast turkey, cubed<br \/>\n2 cups red &amp; green apples, cubed<br \/>\n1 cup carrot, shredded<br \/>\n1\/2 cup celery, diced<br \/>\n1\/4 cup red onion, diced<br \/>\n1\/2 cup pecans, chopped<br \/>\n3\/4 cup ready-prepared mayonnaise<br \/>\n1 to 2 tbsp mustard (I used organic honey mustard)<br \/>\n1\/4 cup fresh herbs: chives, tarragon or parsley<br \/>\nSalt &amp; pepper<\/p>\n<p>Mix all the ingredients together well and refrigerate for at least 30 minutes before serving. We&#8217;d gone apple picking this weekend so I used a combination of Red Delicious and Mutsu (crispin) apples; granny smiths would be delicious. You can serve this salad as is, in between bread for sandwiches or on Romain leaves for healthy lettuce wraps.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Time: 25 mins Ingredients 3 cups cold roast turkey, cubed 2 cups red &amp; green apples, cubed 1 cup carrot, shredded 1\/2 cup celery, diced 1\/4 cup red onion, diced 1\/2 cup pecans, chopped 3\/4 cup ready-prepared mayonnaise 1 to 2 tbsp mustard (I used organic honey mustard) 1\/4 cup fresh herbs: chives, tarragon or &#8230; <span class=\"more\"><a class=\"more-link\" href=\"http:\/\/www.gourmetjunkie.com\/?p=510\">[Read more&#8230;]<\/a><\/span><\/p>\n","protected":false},"author":1,"featured_media":524,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[69,68],"class_list":{"0":"entry","1":"post","2":"publish","3":"author-admin","4":"post-510","6":"format-standard","7":"has-post-thumbnail","8":"category-starters-sides","9":"post_tag-thanksgiving","10":"post_tag-turkey"},"_links":{"self":[{"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=\/wp\/v2\/posts\/510","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=510"}],"version-history":[{"count":16,"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=\/wp\/v2\/posts\/510\/revisions"}],"predecessor-version":[{"id":838,"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=\/wp\/v2\/posts\/510\/revisions\/838"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=\/wp\/v2\/media\/524"}],"wp:attachment":[{"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=510"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=510"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=510"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}