TURKEY, SWEET POTATO, AND WATERCRESS SALAD
Peppery watercress and crisp radishes gently temper rich roasted sweet potato in this autumnal salad, made satisfying with a generous amount of tender turkey.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Number Of Ingredients 15
Steps:
- Make the vegetables: Preheat oven to 450 degrees. Toss all of the ingredients on a rimmed baking sheet, and spread in a single layer. Roast, stirring once, until sweet potato wedges are golden and tender, about 25 minutes. Let cool on baking sheet.
- Make the dressing and salad: Whisk lime juice, oil, and parsley in a large bowl. Season with salt and pepper. Stir in roasted vegetables and turkey. Toss with watercress, radishes, and half of the cheese. Sprinkle remaining cheese on top, and serve immediately.
TURKEY-AND-WATERCRESS SALAD
Toss together a light but satisfying post-Thanksgiving lunch by teaming leftover turkey and cranberry sauce with peppery watercress and nutty farro for a tasty salad.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Time 1h5m
Yield Serves 4 to 6
Number Of Ingredients 9
Steps:
- 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.
- 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.
TURKEY CUTLETS MILANESE WITH WATERCRESS SALAD
Steps:
- Make turkey cutlets: Pat the turkey dry and spread the seasoned flour on a plate. In a small shallow bowl, beat eggs lightly, and season them with salt and pepper. In another small shallow bowl, stir together bread crumbs and Parmesan.
- Dredge cutlets in flour, shaking off excess, and dip in egg, letting excess drip off. Coat cutlets with bread crumb mixture and put on a waxed-paper-lined tray. You can at this point chill cutlets for 15 minutes.
- In a 12-inch non-stick skillet, heat oil over moderately high heat until hot but not smoking and saute cutlets 1 1/2 to 2 minutes on each side, or until golden and just cooked through. Remove skillet from heat.
- Make the salad: In a bowl, combine watercress and onion and drizzle with oil, tossing to coat. Add lemon juice and salt and toss well.
- Transfer cutlets with a slotted spatula to paper towels to drain briefly and arrange on plates. Top cutlets with salad and serve with lemon wedges.
TROPICAL WATERCRESS SALAD
Steps:
- Thinly slice 1/2 small red onion and soak in ice water, 10 minutes. Whisk 1/4 cup olive oil with the juice of 1 lime and 1/2 orange in a large bowl. Add a 15-ounce can hearts of palm (drained and sliced), 1 sliced mango and 1 sliced jalapeno. Drain the onion; add to the salad along with 1 bunch trimmed watercress. Season with salt and toss.
WATERCRESS SALAD
Provided by Pierre Franey
Categories easy, salads and dressings
Time 10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Trim off and discard tough ends of watercress. Rinse watercress and drain well. Pat or spin dry.
- Put mustard, vinegar, salt and pepper in a salad bowl. Blend with a wire whisk. Add oil, beating with whisk.
- Add watercress and chopped onion. Sprinkle with parsley, toss and serve
Nutrition Facts : @context http, Calories 198, UnsaturatedFat 19 grams, Carbohydrate 2 grams, Fat 21 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 206 milligrams, Sugar 0 grams, TransFat 0 grams
WATERCRESS SALAD WITH WARM VINAIGRETTE
Categories Salad Mustard Vegetarian Quick & Easy Salad Dressing Honey Shallot Watercress Gourmet
Yield Serves 8
Number Of Ingredients 6
Steps:
- In a small saucepan whisk together the shallot, the mustard, the honey, the vinegar, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Heat the dressing over moderately low heat, whisking occasionally, until it is hot and in a bowl toss it with the watercress.
EASY TOFU AND WATERCRESS SALAD
One of Hawaii's local favorites. Easy to make and always a crowd-pleaser.
Provided by getinmybelly
Time 20m
Yield 6
Number Of Ingredients 12
Steps:
- Cut watercress into 1 1/2-inch lengths. Combine with tofu, bean sprouts, grape tomatoes, tuna, and green onion in a large bowl.
- Mix shoyu, olive oil, sugar, sesame seeds, ginger, and garlic together in a bowl. Drizzle dressing over salad (a little goes a long way) and toss before serving.
Nutrition Facts : Calories 135.6 calories, Carbohydrate 9.8 g, Cholesterol 6.3 mg, Fat 5.9 g, Fiber 1.9 g, Protein 13.6 g, SaturatedFat 0.9 g, Sodium 840.5 mg, Sugar 4.4 g
FENNEL AND WATERCRESS SALAD
This salad would be a welcome addition to any Thanksgiving or Christmas dinner table.
Provided by Anonymous
Categories Salad Vegetable Salad Recipes
Time 20m
Yield 20
Number Of Ingredients 10
Steps:
- In a bowl, combine the cranberries, red wine vinegar, balsamic vinegar, garlic and salt. Whisk in the olive oil.
- In a large salad bowl, combine the watercress, fennel, radicchio and pecans. Stir the vinaigrette and pour over salad. Toss well and serve at once.
Nutrition Facts : Calories 177.6 calories, Carbohydrate 8.9 g, Fat 15.4 g, Fiber 2.4 g, Protein 3.1 g, SaturatedFat 1.9 g, Sodium 201.8 mg, Sugar 3 g
SMOKED TURKEY WALDORF SALAD
from the Soho Charcuterie, a late great bistro in New York City -- you can get the BEST smoked turkey from greenbery in texas on www.gobblegobble.com
Provided by carrie sheridan
Categories Poultry
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Soak currants in the Madeira wine for 30 minutes and then drain, reserving Madeira.
- In a small stainless steel or enameled skillet, over medium heat, reduce the Madeira, orange juice and applejack to 2 tablespoons only. Transfer to a small container and cool.
- Add the remaining mayonnaise ingredients: lemon juice, egg yolk, salt and pepper in a food processor and process in food processor or blender.
- Add oil and process or blend to make mayonnaise. Transfer to a bowl and add the creme fraiche.
- Skin the turkey and trim of any dry edges and shred into pieces. Mix with endive, apple, celery, watercress, grapes, currants and walnuts.
- Toss the mayonnaise gently into the turkey mixed with endive, apple, etc.
- Serve immediately or chill for 2 hours.
- This will last well for 24 hours in the refrigerator, covered.
Nutrition Facts : Calories 639.4, Fat 49.9, SaturatedFat 8.8, Cholesterol 110.4, Sodium 1388, Carbohydrate 25.6, Fiber 6.5, Sugar 14.7, Protein 24.2
TURKEY CUTLETS MILANESE WITH WATERCRESS SALAD
Categories Salad Leafy Green Poultry turkey Quick & Easy Fall Gourmet
Yield Serves 2
Number Of Ingredients 14
Steps:
- Make turkey cutlets:
- Pat turkey dry and spread seasoned flour on a plate. In a small shallow bowl beat eggs lightly and in another small shallow bowl stir together bread crumbs and Parmesan.
- Dredge cutlets in flour, shaking off excess, and dip in egg, letting excess drip off. Coat cutlets with bread crumb mixture and put on a wax-paper-lined tray.Chill cutlets 15 minutes.
- In a 12-inch non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté cutlets 1 1/2 to 2 minutes on each side, or until golden and just cooked through. Remove skillet from heat.
- Make salad:
- In a bowl combine watercress and onion and drizzle with oil, tossing to coat. Add lemon juice and salt and toss well.
- Transfer cutlets with a slotted spatula to paper towels to drain briefly and arrange on plates. Top cutlets with salad and serve with lemon wedges.
SMOKED TURKEY WALDORF SALAD
Make and share this Smoked Turkey Waldorf Salad recipe from Food.com.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 34m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 425°; combine honey, salt, cayenne, and sugar in bowl; coat nuts in mixture and spread out on a cookie sheet.
- Roast nuts 3-4 minutes; remove and let cool.
- Place endive, watercress, turkey, apple, and grapes in a large bowl; squeeze a little lemon juice over the bowl and toss.
- Using a hand mixer, whip the cream to soft peaks; fold in mayonnaise; add mixture to salad; toss to coat.
- Season with salt and pepper; distribute among 4 plates and top with cooled caramelized nuts.
Nutrition Facts : Calories 801.2, Fat 52, SaturatedFat 8.9, Cholesterol 95.7, Sodium 3482.2, Carbohydrate 53.4, Fiber 13.5, Sugar 30.3, Protein 43.1
TURKEY SALAD WITH GRAPES & WALNUTS
Serve this turkey, grape and walnut salad for lunch. It provides protein, carbs and beneficial fats, and makes enough to serve two people over two days
Provided by Sara Buenfeld
Categories Lunch
Time 42m
Yield Serves 4 (2 people over 2 days)
Number Of Ingredients 13
Steps:
- Boil the potatoes for 12-15 mins until tender, then drain and leave to cool a little. Cut the potatoes into thick slices. Mix together the yogurt, mustard and lime zest. Toss the potatoes with 4 tbsp of the dressing and 3 tbsp of the onion.
- Put the turkey in a medium bowl and toss with the oil, then cook in a non-stick frying pan over a medium heat for 10 mins, turning at least once until the turkey is cooked through.
- When you're ready to serve, mix half the lettuce, watercress, half of the remaining onion and 1 of the peppers in a bowl. Top with half the potatoes, and slice and pile on half the turkey. Toss the avocado with a good squeeze of lime, then scatter half on top with half the grapes and half the walnuts. Spoon over half of the remaining dressing.
- If packing this into lunchboxes, do the same with the remaining ingredients in the lunchboxes, but in reverse, so the green salad is at the top. Keep the dressing in a pot separately, to drizzle over just before eating. Will keep chilled for two days.
Nutrition Facts : Calories 476 calories, Fat 22 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 15 grams sugar, Fiber 9 grams fiber, Protein 34 grams protein, Sodium 0.3 milligram of sodium
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