1

Make the Dressing: Whisk mayonnaise, honey, and Dijon mustard together in a Chinet Crystal 9 oz. cup. Once fully blended, add the apple cider vinegar, olive oil, garlic powder, oregano, and flaky sea salt. Whisk until blended and smooth. Set aside.

2

Make the Salad: Place shredded kale in a very large mixing bowl and drizzle with olive oil. Sprinkle salt over the kale and use your hands or kitchen tongs to massage the kale until the texture softens (about 1-2 minutes).

3

Cut leftover turkey and bacon into bite-sized pieces. Cut larger cherry tomatoes into quarters, and smaller tomatoes in half. Toast the walnuts, then roughly chop the walnuts into smaller pieces.

4

Add the turkey, bacon, tomatoes, dried cranberries, feta cheese, chopped walnuts, and half of the salad dressing to the mixing bowl with the massaged kale. Sprinkle another pinch of salt into the bowl, then use kitchen tongs to toss all of the ingredients together.