Turkey Salad

° Serves 6

Leftover turkey is never very satisfying when it’s reheated in its own gravy or in a sauce—try this flavorful salad instead. Or, if you want sandwiches for lunch, omit the tomatoes, add some Spicy Cucumber Relish, and fill pita breads with the mixture.

• 1 pound cooked turkey (white or dark meat)
• ¾ cup diced (¼-inch pieces) red onion
• 3 scallions, cleaned and minced fine (½ cup)
• 2 cloves garlic, peeled, crushed, and chopped fine (1 teaspoon)
• ¾ cup mayonnaise
• 2 tablespoons cider vinegar
• 1 tablespoon Dijon-style mustard, preferably “hot”
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon sugar
• 1 teaspoon Sriracha or other hot sauce
• 2 large ripe tomatoes (1 pound total), sliced thin (about 18 slices)
• Watercress, for garnish

If the turkey is very cold, heat it in a microwave oven for 30 to 40 seconds to bring it to room temperature. Shred it into narrow strips (it will absorb the dressing better than if you cut it into cubes).

Place the shredded turkey in a bowl, add the remaining ingredients except the tomatoes and watercress, and mix well. Arrange the tomato slices on individual salad plates and mound the turkey salad on top. Garnish with watercress and serve.

If cooked meat is shredded rather than sliced or cubed, it will absorb a salad dressing better.

This spicy salad will use up that leftover turkey—and it makes great sandwiches too.