Prep 15 mins
Cook 0 mins
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.
- 3 cups cooked turkey, diced
- 2 apples, cored and diced
- 2 cups celery, thinly sliced
- 3 tablespoons fresh parsley, finely minced
- 1⁄4 cup dried tart cherries or 1⁄4 cup dried cranberries
- 2 cups watercress, washed and dried thoroughly
- 3 tablespoons olive oil or 3 tablespoons grapeseed oil
- 2 tablespoons fresh lime juice
- salt, to taste
- cracked black pepper, to taste
- lime wedge
- toasted slivered almonds (optional)
- 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.
A pleasant summer-time salad - I enjoyed the tart dried cherries with the turkey and apples and it combined well with the lime dressing; however, I felt the dressing had too much oil and I had already cut the amount in half! I did enjoy the fresh lime juice. I used the optional sliced almonds and agree that they should be optional as they didn't lend themselves to the salad much. All in all, made a refreshing salad for our lunch today with ingredients I always have around! Made for My 3-Chefs.