Mushroom and Watercress Salad with a herb, lemon and yogurt dressing



4 large mushrooms
1 large eating apple chopped and coated with lemon juice
1 bunch of watercress with the stalks removed
25g walnut pieces
2 chopped sticks of celery


1 tablesppon of mayonaise, thick yogurt, half a teaspoon of dijon mustard and dried mixed herbs
2 teaspoons of lemon juice.

Place all the salad ingredients, except the water cress into a bowl, mix all the ingredients for the dressing together and toss the dressing into the salad. Place the water cress onto a plate and spoon the rest of the ingredients over the watercress and serve.

Serve some simply boiled new potatoes

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