Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Maureen Callahan
Recipe by Cooking Light November 2007

Gallery

Credit: Randy Mayor; Leigh Anne Ross

Recipe Summary

Yield:
4 servings (serving size: 1 cup rice mixture and 1/2 cup watercress)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

261 calories; calories from fat 29%; fat 8.3g; saturated fat 1.8g; mono fat 4.3g; poly fat 1.4g; protein 17.7g; carbohydrates 28.5g; fiber 1.7g; cholesterol 41mg; iron 2mg; sodium 557mg; calcium 62mg.
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