Brussels Sprout Salad with Turkey and Red Grapes

1½ pounds fresh Brussels sprouts, ends trimmed, large ones cut in half lengthwise (stem end to tip)

¾ cup pecan halves and pieces

4 ounces lean, uncured bacon, diced (organic preferred)

2 tablespoons extra-virgin olive oil

2 teaspoons Dijon mustard

2 tablespoons red wine vinegar

1 packet organic stevia

4 green onions, white and light green parts only, chopped

1 teaspoon fresh-ground black pepper

½ teaspoon sea salt

2 cups shredded, thin-sliced or diced cooked turkey meat (white, dark or a combination)

1 cup halved red seedless grapes

4 ounces aged cheddar, cut into small dice

Add 1 tablespoon sea salt to a large pot filled two-thirds full of cold water and bring to a boil over high heat. While the water heats, clean and slice the Brussels sprouts. When the water comes to a boil, add the Brussels sprouts, and reduce the heat so that the water gently boils. Cook for about 8 minutes, stirring occasionally.

While the Brussels sprouts cook, fill a large bowl half full of ice and add cold water to cover the ice. Set aside.

When the Brussels sprouts are bright green and just barely cooked (al dente), use a large slotted spoon to quickly transfer to the ice water to stop the cooking. Leave in the ice water until the ice melts, about 10 minutes. Drain the Brussels sprouts in a colander, then set aside (still in the colander) to drain completely.

Place a large skillet over medium heat and, when hot, add the pecans and toast until they smell nutty, no more than 2 minutes; remove pecans and set aside. Return skillet over medium heat and add bacon and olive oil. Cook bacon, stirring and shaking the pan occasionally, until bacon is crispy, about 10 minutes. Turn off the heat and whisk in mustard, vinegar, and stevia. Add green onions and pecans and season with the black pepper and salt.

In a large bowl, combine turkey, drained Brussels sprouts and grapes. Pour the skillet's contents into the bowl and toss to combine; season to taste with salt and pepper. Sprinkle with the cheddar and toss again right before serving. Serve immediately.

Notes: The uncooked Brussels sprouts can be roasted for 15-20 minutes in a 450-degree oven; remove and cool completely (omitting the ice water bath). The dressing may be made with white wine vinegar or sherry vinegar. Don't eat pork? Use 4-ounces good quality beef bacon and increase the olive oil to 3 tablespoons.

Serves 6 as a lunch salad.

Nutrition values per serving: 439 calories (63.7 percent from fat), 31 g fat (9 g saturated fat), 17.4 g carbohydrates, 7.4 g sugars, 6 g fiber, 25.8 g protein, 69 mg cholesterol, 551 mg sodium.

Don Mauer