Shrimp and White Bean Salad With Creamy Lemon-Dill Dressing

• 3 tablespoons reduced-fat mayonnaise
• 2 tablespoons plain fat-free yogurt
• 1 tablespoon lemon juice
• 1 12 teaspoons fresh dill, chopped
• 14 teaspoon salt
• 14 teaspoon pepper
• 34 cup fennel bulb, chopped
• 13 cup carrot, julienned
• 14 cup red onion, thinly sliced
• 1 14 lbs large shrimp, . peeled, cooked, and deveined
• 1 (15 1/2 ounce) can great northern beans, rinsed and drained
• 1 teaspoon extra virgin olive oil
• 4 ounces watercress, trimmed (about 1 bunch)

1. Combine mayonnaise, yogurt, 1 1/2 teaspoons lemon juice, dill, 1/8 teaspoon salt, and pepper in a large bowl, stirring well with a whisk.
2. Add fennel and next four ingredients (through Great Northern beans); toss well to combine.
3. Combine oil, watercress, remaining 1 1/2 teaspoons lemon juice, and remaining 1/8 teaspoon salt in another bowl.
4. Toss gently to coat.
5. Divide watercress mixture among 4 plates and top each with 1 1/2 cups shrimp mixture.

mayonnaise, yogurt, lemon juice, fresh dill, salt, pepper, fennel bulb, carrot, red onion, shrimp, great northern beans, extra virgin olive oil

Taken from www.food.com/recipe/shrimp-and-white-bean-salad-with-creamy-lemon-dill-dressing-403804 (may not work)