1 medium-sized lemon
1/2 c. reduced-calorie mayonnaise
1/4 tsp. celery salt
1/4 tsp. ground white pepper
1/4 tsp. ground cardamom
2 large McIntosh apples
2 large pears
1/2 lb. seedless grapes
2 c. sliced celery
1 bunch watercress
2/3 c. crumbled Stilton or Gorgonzola cheese
2/3 c. coarsely chopped walnuts
1 pomegranate (seeds only)

Into a large bowl, squeeze juice from lemon. Stir in mayonnaise, celery salt, white pepper and cardamom. Cut unpeeled apples and pears into 1-inch chunks. Cut each grape in half. Stir apples, pears, grapes and celery into mixture. Cover and refrigerate.

To serve, line platter with watercress. Stir cheese and walnuts into salad. Spoon salad over watercress. Sprinkle with pomegranate seeds.