- 1 cup plain nonfat yogurt
- 1 tablespoon prepared horseradish
- Salt
- Freshly ground black pepper
- 1 jar (16 ounces) pickled sliced beets
- 2 bunches watercress
- ¾ to 1 pound boiled, smoked, or baked ham, preferably 95% or more fat free
- Whisk the yogurt and horseradish together in a serving bowl. Season to taste with salt and pepper.
- Drain the beets, add them to the dressing, and toss to coat.
- Holding the bunches of watercress by the stem ends, rinse them under cold running water, shake, and then pat dry with towels. Slice off the stems with a sharp knife and add the, watercress leaves to the bowl.
- Cut the ham into ½-inch pieces and add them to the bowl. Toss the ingredients together. You can serve the salad immediately or refrigerate up to 1½ hours.