Instructions: Slice the turkey, then shred into bite-sized pieces. Place in a serving bowl and mix well with most of the vinaigrette: reserve about 2 tablespoons. Top with the lettuce leaves, watercress (mostly leaves), and cilantro; shredded carrot, squash and tomatoes. Coarsely grate black pepper on top. Drizzle the remaining (2 tablespoons) of the vinaigrette on top. Do no mix. Chill in the refrigerator for 1 or 2 hours.

To serve, remove from the refrigerator and toss. Let stand at room temperature for 10 to 15 minutes. Serve with a muffin or fruited quick-bread.

Serving Ideas : Lowfat (Krusteaz) Orange and Cranberry Muffins

NOTES : The taste sensation in this salad is the black bean vinaigrette - a blend of olive oil and Asian black bean sauce, ginger, garlic, and mirin. Used as a marinade, it transforms cooked meats into something totally unrelated to yesterdays dinner or a deli sandwich. Consider taking this salad to a pot luck and bring copies of the recipe.

We had this for lunch yesterday and it was special.

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