Beet & Citrus Salad with Creamy Dressing

Nutrition Bonus: Watercress and citrus fruits contain
phytochemicals that protect against cancer.

Makes 4 servings

Ingredients

1/2 cup low-fat cottage cheese
1/4 cup buttermilk
1 1/2 tbsp prepared horseradish
1 tbsp fresh lemon juice
1 tsp Dijon mustard
1/2 tsp sugar
1/4 tsp hot-pepper sauce
3 medium-large red beets (about 3/4 pound)
1 large grapefruit
1 large navel orange
1 large bunch watercress, trimmed and rinsed
2 tbsp thinly sliced scallion greens

In a blender or food processor, combine cottage cheese, buttermilk, horseradish,
lemon juice, mustard, sugar and hot-pepper sauce; process to a smooth puree.
Transfer to a bowl, cover and chill until serving time. Trim beets if necessary,
leaving 2 inches of stem; save greens for another use. Drop the beets into boiling
salted water; boil until they can be pierced through but are not tender,
15 to 20 minutes. Drain, then cover with cold water and cool to room temperature,
about 30 minutes. Peel the beets and cut into thin slices. Stacking a few slices
at a time, cut into strips 1/2 inch wide. With a sharp knife, remove skin and white
pith from grapefruit and orange. Cut the grapefruit segments from their
surrounding membranes. Cut orange in half, then across into very thin semicircles.
Arrange watercress on 4 salad plates. Top with the beets, then the citrus segments.
Stir the dressing, drizzle over the salads and sprinkle with scallions.

POINTS:  1.5 

PER SERVING:  100 Calories, 1 g Total Fat, 0.2 g Saturated Fat,
2 mg Cholesterol, 285 mg Sodium, 18 g Total Carbohydrate,
4 g Dietary Fiber, 7 g Protein