Randy Mayor; Leigh Anne Ross
4 servings (serving size: 1 cup rice mixture and 1/2 cup watercress)

This Thanksgiving-themed salad makes a tasty light lunch or supper option.

How to Make It

Step 1

Cook rice according to package directions, omitting salt and fat. Cool.

Step 2

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.

Ratings & Reviews

EllenDeller's Review

November 24, 2012
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.