Creamy Horseradish Dressing:
1/2 cup plain low-fat yogurt
1 tablespoon prepared horseradish
1 teaspoon lemon juice
1/8 teaspoon freshly ground pepper
2 Braeburn apples, cored and cut into bite-size pieces
1 pound red new potatoes, cooked (peeled if desired) and diced
1 bunch watercress sprigs, tough stems discarded (about 4 cups)
12 to 16 ounces sliced cooked roast beef
4 teaspoons minced chives for garnish


1. For Creamy Horseradish Dressing: Combine low-fat yogurt, horseradish, lemon juice and freshly ground pepper. Makes about 1/2 cup.
2. In a large bowl, prepare Creamy Horseradish Dressing. Add apples and potatoes, toss gently.
3. Divide watercress and folded roast beef among 4 plates. Spoon apple and potato mixture over beef. Garnish with chives.

Bright red Braeburns add color and crunch to a main dish salad reminiscent of a proper English dinner. Serve with crusty bread.

Apple, Roast Beef and Watercress Salad with Creamy Horseradish Dressing
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