Need a quick tasty & healthy dinner? Then you will LOVE this salad, super crunchy, full of flavor and satisfying. Let us know what you think!

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. Adjust salt to taste.

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

Recipe Courtesy of Elise Rubenstein