Turkey, cranberry and peanut salad

Ingredients

• 1 kilogram leftover cooked turkey
• 2/3 cup dried cranberries
• 3 stalks celery, trimmed, thinly sliced
• 1 1/4 cup bean sprouts
• 1 cup snow pea sprouts
• 1/2 cup roasted unsalted peanuts
• 1/2 cup firmly packed mint leaves, torn
• salt and black pepper
• 1 lettuce, leaves separated
• Mustard dressing
• 1/2 cup red wine vinegar
• 1 teaspoon dijon mustard
• 1/4 cup light olive oil