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Tender turkey on a bed of peppery watercress might be salad enough, but the sweet-and-sour dressing, crunchy celery and cool cucumber make this dish a delightful meal for a summer evening.

Turkey Cucumber Salad

2 tablespoons orange juice
1 tablespoon rice vinegar
1 tablespoon white distilled vinegar
2 teaspoons soy sauce
1 teaspoon finely grated orange peel
1 teaspoon brown mustard
1/4 cup peanut oil
1 tablespoon sesame oil
6 cups cooked turkey, cut into 1-inch cubes
1/2 pound watercress
2 stalks celery, sliced
1/2 cup peeled, seeded and sliced cucumber
4 green onions, sliced

1. In a medium bowl, whisk together orange juice, rice vinegar, vinegar, soy sauce, orange zest and brown mustard. Add in peanut oil and sesame oil; whisk to blend well. Toss turkey with 1/3 cup of dressing. Arrange watercress on a serving platter and spoon the turkey mixture on top. Sprinkle with celery, cucumber and green onions. Drizzle the remaining dressing on top. Serve immediately.

Makes 6 servings.