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Watercress and Orange Salad with Walnut Dressing

This recipe is an appropriate accompaniment to grilled chicken or fish.

ingredients

serves 4
1 bunch Watercress (salad cress)
1/4 head endive, divided into leaves
2 oranges, peeled and segmented
2 slices granary or wholemeal bread, cubed
2 oz (50 g) walnuts
1 tbsp (15 ml) soya oil
4 oz (100 g) set low-fat natural yogurt
salt and pepper, to taste

method

1. Arrange the watercress, endive and orange segments in a salad bowl. Scatter over the bread cubes.

2. Put the walnuts, oil, yogurt and seasoning into a blender or food processor and blend for 2-3 minutes, to give a thick, fairly smooth dressing.

3. Spoon over the salad. Toss and serve immediately.

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