Ingredients Jump to Instructions ↓

  1. 1 teaspoon 5ml Orange peel - grated

  2. 2 tablespoons 30ml Orange juice

  3. 1 tablespoon 15ml Rice vinegar

  4. 1 tablespoon 15ml White wine vinegar

  5. 2 teaspoons 10ml Soy sauce

  6. 1 teaspoon 5ml Mustard - Dijon

  7. 1/4 cup 59ml Oil - peanut

  8. 1 tablespoon 15ml Sesame oil Salad

  9. 6 cups 1422ml Turkey - cooked, shredded

  10. 1 Watercress

  11. 2 Celery stalks

  12. 1/2 Cucumbers - peeled and seeded

  13. 4 Green onions

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Trim green onions of roots and all but 3" of green. Cut celery, cucumber, and green onions into 2-1/2" matchstick strips. Make vinaigrette dressing: combine orange peel, orange juice, vinegars, soy sauce, and mustard in bowl; whisk well. Slowly drizzle in peanut and sesame oil, whisking constantly until dressing is slightly thick. In bowl, toss turkey with black pepper and 1/3 c dressing. Use more dressing if desired. Reserve remaining dressing for another use. To serve, arrange watercress on platter. Spoon dressed turkey onto center. Arrange celery, cucumber, and green onions decoratively over turkey. After heavy holiday meals, the freshness of this salad is a welcome treat. Matchstick strips of crisp celery, cucumbers, and scallions are easy enough to prepare with a sharp knife, and the results are elegant and decorative when arranged atop the dressed turkey.


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