Witlof and Watercress Salad
This light salad is an excellent source of beta-carotene.
| Servings | Prep Time | Cook Time |
| 6servings | 10minutes | 5minutes |
| Servings | Prep Time |
| 6servings | 10minutes |
| Cook Time |
| 5minutes |
Ingredients
- 2 tbsp sliced almonds
- 350 g watercress trimmed
- 1 large head witlof (Belgian endive) halved lengthwise and thinly sliced
- 1 sweet red apple halved, cored, and thinly sliced
- Yogurt Dressing
- 1/3 cup low-fat natural (plain) yogurt
- 1 tbsp low-fat mayonnaise
- 2 tsp honey
- 1 tsp Dijon mustard
- 1/4 tsp curry powder
- pinch ground ginger
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- Toast the almonds in a small dry frying pan over medium heat, shaking the pan often, for 3-4 minutes, until the begin to colour. Remove from the pan and cool completely before using.
- Combine the watercress, witlof and apple in a large bowl.
Yogurt Dressing
- Whisk the yogurt and mayonnaise with the honey, mustard, curry powder and ginger in a small bowl.
- Drizzle the dressing over the salad and toss to combine. Sprinkle with the toasted almonds to serve.
Recipe Notes
Watercress and witlof are super sources of beta-carotene, while the almonds provide beneficial fats.
Per serving: 62 calories, 3 g protein, 2 g fat (<1 g saturated fat), 7 g carbohydrate (7 g sugars), 3 g fibre, 87 mg sodium
