Apple, Beef, Watercress Salad with Creamy Horseradish Dressing

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

Ingredients:
Creamy Horseradish Dressing (recipe follows)
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
Minced chives for garnish

Creamy Horseradish Dressing:
Combine 1/2 cup plain low-fat yogurt,
1 tablespoon prepared horseradish,
1 teaspoon lemon juice and
1/8 teaspoon freshly ground pepper.
Makes about 1/2 cup.

Directions:
In a large bowl, prepare Creamy Horseradish Dressing.
Add apples and potatoes, toss gently.
Divide watercress and folded roast beef among 4 plates.
Spoon apple and potato mixture over beef. Garnish with chives.