Healthy Turkey Salad with Cranberry Dressing

125 g watercress

500 g cooked turkey

2 small oranges

2 tablespoons cranberry sauce

1 tablespoon oil

1 teaspoon white wine vinegar

2 tablespoons chopped pistachios

Wash and dry the watercress. Break into large sprigs. Arrange on a serving platter.

Arrange turkey slices in the centre of the watercress.

Peel oranges , removing all white pith, slice and arrange around turkey.

Whisk cranberry sauce, oil and vinegar and spoon over turkey.

Sprinkle pistachios and serve immediately.

This recipe is an excellent way to use up leftover turkey. Breast meat is best.