A Recipe for Watercress Sandwiches for the Holidays

Watercress is a hardy perennial herb that can be harvested and used fresh throughout the entire year. It is frequently used as a substitute for spinach. Watercress sandwiches are often served as hors d'Oeurves at small get-togethers or for large celebrations. While some of you may think watercress sandwiches sound a bit exotic and, therefore, difficult to make, you would be wrong on both counts. This is a simple recipe for watercress sandwiches, which can also be served open-faced if you are so inclined.

Ingredients
1 cup nonfat yogurt
2 scallions
1 teaspoon dill
12 slices whole-grain bread
2 cups cucumbers
4 cups watercress
12 radishes
Strainer
Cheesecloth
Large bowl

How to make
Line a strainer with cheesecloth and spoon in the yogurt. Place over a bowl and allow the yogurt the moisture in the yogurt to drain until the yogurt is thick. This usually takes about 4 hours.

After the yogurt has thickened, combine with minced scallions and dill.

You can trim the crusts off the bread and use a cookie cutter to make circles if so desired. Once your bread is prepared, spread the yogurt mixture on it. Thinly slice the cucumbers and radishes and place them in layers on top of the yogurt mixture. If you are serving these sandwiches open-faced, you can also garnish with a sprig of watercress.

Serves 12.

Watercress Dressing
A light watercress dressing is easy to make, too.

Ingredients
½ cup nonfat yogurt
½ cup packed watercress leaves
2 tablespoons olive oil
2 tablespoons vinegar
2 scallions, chopped
1 clove garlic, minced
½ teaspoon dried tarragon
Blender

Just place all of the ingredients in a blender and blend until smooth.

Makes about 1 cup.

Some other recipes for the holidays:
Healthy Baked Acorn Squash
Cabbage

References:
Rogers, Jean. Healing Foods Cookbook. Emmaus, PA: Rodale Press, 1991.