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.