|Watercress||1⁄2 Bunch (50 gm)|
|Plain yogurt||8 Ounce|
|Catsup||1⁄4 Cup (4 tbs)|
|Lemon juice||2 Teaspoon|
Snip watercress stems in 1/8-inch lengths; re-serve leaves.
Combine yogurt, catsup, lemon juice, horseradish and salt.
Stir in watercress stems.
To serve, cut watercress leaves coarsely; stir lightly into mixture.
Serve with cold, cooked shellfish.
Garnish with lemon wedges.