Poppy Seed Potato Salad


1/4 cup olive oil
6 tablespoons frozen apple-juice concentrate, thawed
1 tablespoon cider vinegar
1 large clove garlic, pressed
1 tablespoon currants
1 tablespoon diced red onion
2 teaspoons poppy seeds
1/2 teaspoon grated lemon peel
1/2 teaspoon ground cinnamon
1/2 teaspoon coarsely ground black pepper
3 bunches watercress, coarse stems removed, torn into bite-size pieces
1 head radicchio, torn into bite-size pieces
1/3 cup chopped fresh parsley
6 medium red-skinned potatoes, cooked, each cut into 6 wedges
2 red-skinned apples, cored and sliced
3 strips bacon, cooked until crisp, crumbled
1/4 cup sliced almonds
lemon twists for garnish (optional)


COMBINE DRESSING ingredients; mix until well blended. Combine the watercress, radicchio, and parsley with half the dressing. Arrange on 6 salad plates. Toss the potatoes and apples with the rest of the dressing. Place on top of greens. Top with bacon and nuts. Garnish with lemon twists, if desired.


Makes 6 servings.

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