1 1/2 cups shredded cooked turkey (light and dark meat)
1/2 cup diced celery
1/2 cup chopped fresh chives
1/3 cup dried cranberries
1/4 cup chopped fresh parsley
2 cups trimmed watercress
How to Make It
Cook rice according to package directions, omitting salt and fat. Cool.
Combine cranberry sauce and next 5 ingredients (through mustard) in a small bowl. Gradually add oil, stirring constantly with a whisk. Add cranberry sauce mixture, turkey, celery, chives, cranberries, and parsley to rice mixture; toss gently to coat. Serve over watercress.
We enjoyed this very much for dinner tonight, accompanied by the creamy sweet potato soup from an old CL recipe. I made this as a warm salad (cold rice doesn't sound good, especially on a November evening). Cooked the rice yesterday, mixed it with the turkey and reheated tonight in the microwave. Sauteed the celery in a dash of olive oil, mixed it and the dressing in, and served on a bed of spinach leaves. I actually forgot the balsamic, which was fine--might be better without. Especially nice: the sweet potato soup also has dijon mustard and leeks, so there's a nice flavor echo when you put the two together in the same meal.
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