Home at last and ready to get this business rolling!

It is Sunday night and I am pooped.  We went to the Cape last week and totally enjoyed ourselves.  The weather was perfect.  We spent a lot of time on Cahoon Beach which is part of the national seashore.  We watched groups of seals roll around in the waves and enjoyed the sound of the ocean.  I read a few books and really brainstormed some marketing ideas for Chew Your Rope.  We did a lot of cooking and walked 4-6 miles a day.  Thank goodness for that or those 4 pounds I put on would be 10! Ouch!  So Garson is off sleeping right  now and I am filling up my day planner with the 5,000 things I want to get done this week.  I am really excited about my demonstration at Mrs. Greens in Stamford on Thursday.  I have decided that the two salads that I am going to hand out as samples are going to be Sweet Potato-Walnut Salad on Arugula and Sweet Carrot and Watercress Salad with an Orange-Mustard Dressing.  Here is the recipe for the watercress salad.  Let me know what you think.  It is so easy but really is surprisingly delicious.  Enjoy!

Sweet Carrot and Watercress Salad with Orange-Mustard Dressing
Serves 6 to 8

Salad;
2 Bunches of Watercress
6 Cups of peeled and shredded carrots
3 Celery stalks cut in half and cut on a diagonal
1/2 Cup of finely chopped red onion
1 Cup of currants or 1/2 c raisins

 Dressing:
1/2 Cup of freshly squeezed orange juice
1 T of Dijon mustard
1 T of lemon juice
1 t of maple syrup
2 Ts of olive oil
1/4 t of salt

1/2 Cup of slivered almonds

Chop the watercress and remove any large stems. Add in carrots, celery, onion and currants.  Mix gently.
Toast slivered almonds in a 350 oven for 5 to 7 minutes or until brown.
Combine all dressing ingredients  in a jar and shake until mixed.
Pour dressing over salad and gently toss.
Top with almonds.

From Green Glorious Greens by Johnna Albi & Catherine Walthers