Turkey Salad with Cranberry Dressing

[Jacuma]

4 oz. watercress
1 lb. sliced cooked turkey
2 small oranges
1/4 cup cranberry sauce
1 tbls. oil
1 tbls. white wine vinegar
1/4 cup chopped pistachios

Wash and dry the watercress. Break into large sprigs, discarding any thick stems. Arrange on a serving platter.
Arrange turkey slices in the center of the watercress. Using a sharp knife, peel the oranges, removing all the white pith, cut into slices and arrange around the turkey.
Place the cranberry sauce, oil and vinegar in a small bowl. Whisk until combined. Spoon the dressing over the turkey. Sprinkle with chopped pistachios and serve immediately.

Note: This recipe is an excellent way to use up leftover cooked turkey. For the leanest salad, choose breast meat.
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