Return to Content

Watercress-and-Apple Salad

by in Jun 2002

Yield: Makes 4 servings.


  • Dressing:
  • 1/2 cup plain yogurt
  • 1/2 small red onion, chopped
  • 1 clove garlic, minced
  • 1 teaspoon Dijon mustard
  • 1 teaspoon vinegar
  • Salad:
  • 2 bunches watercress
  • 1 'Granny Smith' apple
  • 1/4 cup bleu cheese
  • salt and pepper, to taste


Whisk together the dressing ingredients in a small bowl. Combine the salad ingredients in a large bowl. Pour dressing over salad, toss, and season to taste with salt and pepper.
Updated Wednesday, February 9th, 2005
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Winter in Vermont

  • Warm Up to Perfect Comfort Food
  • Keeping Timeless Crafts Alive
  • A Town That Loves Covered Bridges and Artists
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111