Turkey And Watercress Salad Recipes

Steps:

• In a small bowl, toss apples and lemon juice. Arrange watercress on a large serving platter. Top with the grapes, onions and apples., In a jar with a tight-fitting lid, combine lemon juice, oil, honey, salt and pepper; shake well. Drizzle 1/2 cup over salad; toss to coat. Cover and refrigerate salad and remaining salad dressing until serving. Serve remaining dressing on the side. Garnish with lemon and mint if desired.

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.

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.

Steps:

• In a medium bowl, toss the greens with the oil, vinegar, salt, and pepper, to taste. Arrange on a serving platter and scatter over the almonds and grapes. Serve.

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

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.

Steps:

• In a large bowl combine the turkey, apples, celery, parsley and dried fruit.
• Arrange the watercress on a large serving platter.
• Whisk together the dressing ingredients and pour over the turkey/apple mixture.
• Arrange the salad mixture on top of the watercress.
• Garnish with lime wedges and a sprinkle of toasted slivered almonds.

Steps:

• To make the vegetables preheat oven to 450-degrees F. Toss vegetable ingredients on a cookie sheet and spread them out in a single layer. Roast, stirring once, for 25-30 minutes or until potato wedges are golden. Let cool.
• In a large salad bowl whisk together the lime juice, oil and parsley.
• Stir in the roasted vegetables and turkey.
• Toss with the watercress, radishes and half of the cheese.
• Sprinkle remaining cheese on top of salad.

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.

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.

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.

Steps:

• Remove and discard any tough stems from watercress. Rinse and pat or spin dry. There should be about 4 cups of leaves. Put leaves in a bowl.
• Cut endive lengthwise into thin strips and add to watercress. Add onion and chopped egg.
• Sprinkle salad mixture with vinegar, oil, salt and pepper and toss.

Steps:

• Remove tough stems from watercress; break leaves into bite-size pieces. Arrange watercress on plates.
• Mix oil, vinegar, salt and pepper; pour over radishes and toss. Spoon radish mixture onto watercress.