Turkey And Watercress Salad Recipes

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TURKEY, SWEET POTATO, AND WATERCRESS SALAD



Turkey, Sweet Potato, and Watercress Salad image

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

1 large sweet potato, peeled, halved crosswise, and cut into 1/2-inch-thick wedges
1 onion, halved and thinly sliced
2 tablespoons extra-virgin olive oil
1/2 teaspoon dried oregano
1/4 teaspoon ground coriander
1/2 teaspoon coarse salt
1/4 teaspoon cayenne pepper
2 tablespoons fresh lime juice
2 tablespoons extra-virgin olive oil
2 tablespoons coarsely chopped fresh flat-leaf parsley
Coarse salt and freshly ground pepper
1 1/2 cups large shreds cooked turkey
2 bunches watercress, trimmed and cut into 2-inch pieces (5 cups)
6 radishes, quartered
2 ounces crumbled cotija cheese (1/2 cup), feta cheese, or ricotta salata

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



Turkey-and-Watercress Salad image

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

Kosher salt and freshly ground pepper
1 1/4 cups farro
1 1/2 teaspoons Dijon mustard
1/4 cup cranberry sauce
3 tablespoons white-wine vinegar
1/4 cup extra-virgin olive oil
2 cups shredded cooked turkey
2 stalks celery, chopped, plus 1/4 cup leaves
2 cups watercress (from 1 bunch), tough stems removed

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.

TROPICAL WATERCRESS SALAD



Tropical Watercress Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Number Of Ingredients 0

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.

TURKEY CUTLETS MILANESE WITH WATERCRESS SALAD



Turkey Cutlets Milanese with Watercress Salad image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 12

2 (6 ounce) turkey cutlets (about 3/4 pound total and each pounded to about 1/4-inch thick)
All-purpose flour, seasoned with salt and pepper, for dredging
2 large eggs
3/4 cup fine fresh bread crumbs
3/4 cup finely shredded Parmesan
2 tablespoons olive oil
1 bunch watercress, coarse stems discarded and leaves washed well and spun dry, alternatively use mesclun salad greens
1/4 cup thinly sliced red onion
1 1/2 tablespoons olive oil
1 teaspoon fresh lemon juice
1/8 teaspoon salt
Lemon wedges, as an accompaniment

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.

FENNEL AND WATERCRESS SALAD



Fennel and Watercress Salad image

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

½ cup chopped dried cranberries
¼ cup red wine vinegar
¼ cup balsamic vinegar
1 tablespoon minced garlic
1 ¼ teaspoons salt
1 cup extra virgin olive oil
6 bunches watercress - rinsed, dried and trimmed
3 bulbs fennel - trimmed, cored and thinly sliced
3 small heads radicchio, cored and chopped
1 cup pecan halves, toasted

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

TURKEY CUTLETS MILANESE WITH WATERCRESS SALAD



Turkey Cutlets Milanese with Watercress Salad image

Categories     Salad     Leafy Green     Poultry     turkey     Quick & Easy     Fall     Gourmet

Yield Serves 2

Number Of Ingredients 14

For turkey cutlets
3/4 pound turkey cutlets (about 1/4-inch thick)
all-purpose flour seasoned with salt and pepper for dredging
2 large eggs
2 tablespoons olive oil
3/4 cup finely shredded Parmesan cheese
1 1/2 tablespoons olive oil
For salad
1 bunch watercress, coarse stems discarded and leaves washed well and spun dry
1/4 cup thinly sliced red onion
1/8 teaspoon salt
1 teaspoon fresh lemon juice
3/4 cup fine fresh bread crumbs
Accompaniment: lemon wedges

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.

EASY TOFU AND WATERCRESS SALAD



Easy Tofu and Watercress Salad image

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

1 bunch watercress
1 (12 ounce) package extra-firm tofu, drained and cubed
1 (8 ounce) package bean sprouts
1 (8 ounce) container grape tomatoes, halved
1 (5 ounce) can tuna, drained
½ cup minced green onion
⅓ cup shoyu (Japanese soy sauce)
1 tablespoon olive oil
1 tablespoon white sugar
2 teaspoons sesame seeds
½ teaspoon grated fresh ginger
1 clove garlic, minced

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

SMOKED TURKEY WALDORF SALAD



Smoked Turkey Waldorf Salad image

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

3 tablespoons honey
1 tablespoon salt
1/2 teaspoon cayenne pepper
2 tablespoons turbinado sugar
8 ounces walnut halves or 8 ounces walnut pieces
2 heads endive, chopped
1 cup packed watercress leaf
1 1/2 lbs thick-cut smoked turkey (from the deli, cut into 1/2-inch thick cubes)
1 green apple, cored and chopped
1/2 lb red seedless grapes, halved
1/4 lemon
1/4 cup whipping cream
1/4 cup mayonnaise
salt
fresh ground black pepper

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

WATERCRESS SALAD



Watercress Salad image

Provided by Pierre Franey

Categories     easy, salads and dressings

Time 10m

Yield 4 servings

Number Of Ingredients 8

2 bunches unblemished watercress
1 tablespoon Dijon-style mustard
2 tablespoons red-wine vinegar
Salt to taste if desired
Freshly ground pepper to taste
6 tablespoons corn, peanut or vegetable oil
2 tablespoons coarsely chopped red onion
1 tablespoon finely chopped parsley

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

TURKEY SALAD WITH GRAPES & WALNUTS



Turkey salad with grapes & walnuts image

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

450g baby potatoes
150g pot bio yogurt
1 tsp English mustard powder
1 lime, zested and juiced
1 red onion, finely chopped
400g pack turkey mini breast fillets
1 tsp rapeseed or olive oil
1 Romaine lettuce heart (200g), thickly sliced
1⁄2 x 85g pack watercress
2 green peppers, deseeded and diced
2 avocados, halved and sliced
150g black or red seedless grapes, halved
40g walnuts, broken into pieces

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

WATERCRESS SALAD



Watercress Salad image

Provided by Pierre Franey

Categories     easy, quick, salads and dressings

Time 10m

Yield 4 servings

Number Of Ingredients 7

2 bunches firm, unblemished watercress
1 tablespoon Dijon mustard
2 tablespoons red wine vinegar
Salt and freshly ground pepper to taste
4 tablespoons vegetable or corn oil
1 hard cooked egg, peeled and chopped
2 tablespoons chopped onion

Steps:

  • Trim off the tough ends of the watercress and discard. Rinse the leaves and tender stems. Drain well.
  • Put mustard, vinegar, salt and pepper in a salad bowl. Blend with a wire whisk. Add oil, beating with whisk. Add watercress, chopped egg and onion, toss and serve.

Nutrition Facts : @context http, Calories 150, UnsaturatedFat 12 grams, Carbohydrate 2 grams, Fat 15 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 2 grams, Sodium 209 milligrams, Sugar 0 grams, TransFat 0 grams

WATERCRESS SALAD WITH WARM VINAIGRETTE



Watercress Salad with Warm Vinaigrette image

Categories     Salad     Mustard     Vegetarian     Quick & Easy     Salad Dressing     Honey     Shallot     Watercress     Gourmet

Yield Serves 8

Number Of Ingredients 6

1 1/2 tablespoons minced shallot
2 teaspoons Dijon-style mustard
1 teaspoon honey
1 1/2 tablespoons red-wine vinegar
4 tablespoons olive oil
3 bunches of watercress, coarse stems discarded and the tender sprigs rinsed and spun dry (about 9 cups packed loosely)

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.

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