This Thanksgiving-themed salad makes a tasty light lunch or supper option.
Cooking Light NOVEMBER 2007
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.
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