Toss together a light but satisfying post-Thanksgiving lunch by teaming leftover turkey and cranberry sauce with peppery watercress and nutty farro for a tasty salad.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Time 1h5m
Yield Serves 4 to 6
Number Of Ingredients 9
Steps:
- In a medium saucepan, bring 6 cups water to a boil. Add 2 teaspoons salt and farro; cook until tender, 18 to 20 minutes. Drain and let cool completely, about 1 hour.
- Meanwhile, whisk together mustard, cranberry sauce, and vinegar. Season with salt and pepper. Whisk in oil. Toss farro with turkey, celery, celery leaves, and 1/3 cup dressing. Just before serving, fold in watercress and season with more salt and pepper. Serve, with remaining dressing on the side.
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