Name: Turkey And Watercress Salad Recipe
Total time: 65 min
Yield: 4
Cuisine: Turkish

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Toss together a light but satisfying postthanksgiving lunch by teaming leftover turkey and cranberry sauce with peppery watercress and nutty farro for a tasty salad. 

How to make Turkey And Watercress Salad Recipe

Martha Stewart

Crawler

Turkish

<p>Toss together a light but satisfying postthanksgiving lunch by teaming leftover turkey and cranberry sauce with peppery watercress and nutty farro for a tasty salad. </p>

Non Vegetarian

Kosher salt and freshly ground pepper

Farro

Dijon mustard

Cranberry sauce

White wine vinegar

Extra virgin olive oil

Shredded cooked turkey

2 stalks celery,  chopped,  plus leaves

Watercress,  tough stems removed

Step 1 in a medium saucepan, bring 6 cups water to a boil. Add 2 teaspoons salt and farro; cook until tender, 18 to 20 minutes. Drain and let cool completely, about 1 hour.

step 1

Step 2 meanwhile, whisk together mustard, cranberry sauce, and vinegar. Season with salt and pepper. Whisk in oil. Toss farro with turkey, celery, celery leaves, and 1/3 cup dressing. Just before serving, fold in watercress and season with more salt and pepper. Serve, with remaining dressing on the side.

step 2

Martha Stewart-5