Watercress and witlof are super sources of beta carotene.
⅓ cup (85 g) low-fat plain yogurt
1 tablespoon low-fat mayonnaise
2 teaspoons honey
1 teaspoon Dijon mustard
¼ teaspoon curry powder
pinch of ground ginger
1 bunch (350 g) watercress, tough stems removed
1 large witlof, halved lengthways and cut crossways into 1 cm-thick slices
1 Red Delicious apple, halved, cored, thinly sliced
2 tablespoons slivered almonds, toasted
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Directions Preparation:10min › Ready in:10min
For the dressing, whisk yogurt, mayonnaise, honey, mustard, curry powder and ginger in a small bowl. Combine watercress, witlof and apple in a large bowl. Add the dressing; toss to combine. Sprinkle with almonds.
To toast almonds, place the nuts in a small, dry frying pan. Cook over medium heat, shaking the pan often, until the almonds just begin to colour. Remove from the pan and cool before using.