TURKEY, SWEET POTATO, AND WATERCRESS SALAD
Peppery watercress and crisp radishes gently temper rich roasted sweet potato in this autumnal salad, made satisfying with a generous amount of tender turkey.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Number Of Ingredients 15
Steps:
- Make the vegetables: Preheat oven to 450 degrees. Toss all of the ingredients on a rimmed baking sheet, and spread in a single layer. Roast, stirring once, until sweet potato wedges are golden and tender, about 25 minutes. Let cool on baking sheet.
- Make the dressing and salad: Whisk lime juice, oil, and parsley in a large bowl. Season with salt and pepper. Stir in roasted vegetables and turkey. Toss with watercress, radishes, and half of the cheese. Sprinkle remaining cheese on top, and serve immediately.
TURKEY CUTLETS MILANESE WITH WATERCRESS SALAD
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.
TURKEY CUTLETS MILANESE WITH WATERCRESS SALAD
Categories Salad Leafy Green Poultry turkey Quick & Easy Fall Gourmet
Yield Serves 2
Number Of Ingredients 14
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.
TURKEY AND APPLE SALAD OVER WATERCRESS
For your next protein fix! A good Vitamin C boost, too! The dried fruit and almonds are my addition. I used a variety of locally grown apples in this salad. From a copy of Good Food magazine February 1988. Update 28 May 2009: Since posting this recipe, I have reduced the oil by half.
Provided by COOKGIRl
Categories Poultry
Time 15m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 320.5, Fat 15.6, SaturatedFat 3.2, Cholesterol 79.8, Sodium 123.8, Carbohydrate 13.2, Fiber 2.8, Sugar 9.1, Protein 31.9
TURKEY SALAD
Spread it on crackers! Make it into a sandwich! This melt in your mouth appetizer will have your whole party jumping! It's great during the holidays or anytime.
Provided by Gloria Burris
Categories Salad
Time 8h20m
Yield 24
Number Of Ingredients 9
Steps:
- Place cooked turkey meat, celery, green onions and red bell pepper in a blender or food processor. Finely chop using the pulse setting.
- Transfer the turkey mixture to a medium bowl. Mix in mayonnaise, prepared Dijon-style mustard, cider vinegar, white sugar and salt. Cover and refrigerate 8 hours, or overnight, before serving.
Nutrition Facts : Calories 40.3 calories, Carbohydrate 0.8 g, Cholesterol 11.4 mg, Fat 2.1 g, Fiber 0.1 g, Protein 4.2 g, SaturatedFat 0.4 g, Sodium 78.2 mg, Sugar 0.4 g
TURKEY, SWEET POTATO AND WATERCRESS SALAD
Make and share this Turkey, Sweet Potato and Watercress Salad recipe from Food.com.
Provided by ellie_
Categories Poultry
Time 50m
Yield 6 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 145.2, Fat 11.8, SaturatedFat 3.1, Cholesterol 11.1, Sodium 311.8, Carbohydrate 7.9, Fiber 1.3, Sugar 2.5, Protein 3
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