Summer Borscht Salad

• 1 cup plain nonfat yogurt
• 1 tablespoon prepared horseradish
• Salt
• Freshly ground black pepper
• 1 jar (16 ounces) pickled sliced beets
• 2 bunches watercress
• 3/4 to 1 pound boiled, smoked, or baked ham, preferably 95% or more fat free

1. Whisk the yogurt and horseradish together in a serving bowl.
2. Season to taste with salt and pepper.
3. Drain the beets, add them to the dressing, and toss to coat.
4. Holding the bunches of watercress by the stem ends, rinse them under cold running water, shake, and then pat dry with towels.
5. Slice off the stems with a sharp knife and add the, watercress leaves to the bowl.
6. Cut the ham into 1/2-inch pieces and add them to the bowl.
7. Toss the ingredients together.
8. You can serve the salad immediately or refrigerate up to 1 1/2 hours.

nonfat yogurt, horseradish, salt, freshly ground black pepper, beets, bunches, ham

Taken from www.cookstr.com/recipes/summer-borscht-salad (may not work)