Turkey, Sweet Potato and Watercress Salad

“Something different to do with leftover turkey. Recipe source: Martha Stewart LIving”
READY IN:
50mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

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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