Turkey, Sweet Potato and Watercress Salad |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Something different to do with leftover turkey. Recipe source: Martha Stewart LIving Ingredients:
1 sweet potato, peeled and halved cross-wise and then cut into 1/2 inch wedges |
1 onion, halved and sliced |
2 tablespoons olive oil |
1/2 teaspoon ground coriander |
1/2 teaspoon kosher salt |
1/4 teaspoon cayenne pepper |
2 tablespoons lime juice |
2 tablespoons olive oil |
2 tablespoons parsley, chopped |
kosher salt |
pepper |
1 1/2 cups turkey, cooked and shredded |
5 cups watercress, trimmed and cut into 2-inch pieces |
6 radishes, quartered |
1/2 cup feta cheese, crumbled |
Directions:
1. 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.
2. In a large salad bowl whisk together the lime juice, oil and parsley.
3. Stir in the roasted vegetables and turkey.
4. Toss with the watercress, radishes and half of the cheese.
5. Sprinkle remaining cheese on top of salad.
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