large bunch watercress (6 oz.), large stems removed
fresh lemon juice
freshly ground black pepper
chopped fresh tarragon or 1/2 teaspoon dried tarragon
plain low-fat yogurt
finely diced, peeled and seeded cucumber
sliced cooked roast beef
prepared roasted cut-up potatoes
Toasted French bread, (optional)
Puree watercress, mayonnaise, lemon juice, salt, pepper and tarragon in food processor or blender. Transfer to a small bowl and add yogurt; stir in cucumber.
Arrange sliced roast beef and potatoes on a large serving platter. Drizzle with Watercress Sauce. Serve with toasted French bread, if desired. Makes 6 servings.
- Servings Per Recipe 6
- Fat, total(g)35,
- sat. fat(g)11,
- Percent Daily Values are based on a 2,000 calorie diet