Need a Quick Tasty & Healthy Dinner?

Serving Size: 6 to 8

Ingredients:

• 2 bunches watercress (2 to 3 cups)
• 6 cups peeled and shredded carrots
• 3 celery stalks, cut in half lengthwise, and thinly cut on a diagonal
• ½ cup finely chopped red or vidalia onion
• 1 cup currants or ½ cup raisins

Dressing:

• ½ cup freshly squeezed orange juice
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 1 teaspoon maple syrup
• 1 tablespoon canola oil
• ¼ teaspoon, or to taste
• ½ cup sliced almonds

Directions:

• Strip the watercress leaves from the large stems. Wash leaves in a bowl of cool water; lift out to drain, and spin dry. Chop delicately by making a few random slices through the bunch.

• In a medium-sized bowl, combine carrots, celery, onion, watercress, and raisins or currants. Mix gently.

• Combine all the ingredients for the dressing in a jar and shake until mixed. Pour over salad and add salt to taste.

• Toast sliced almonds in a 350 degree oven for 5 to 7 minutes. Use as a garnish.