4 slices cinnamon raisin bread, cut in 3/4 inch cubes
8 oz. sugar snap peas or snow peas
2 med. bunches watercress
3 c. diced cooked chicken or turkey
2 lg. Granny Smith or other tart apples, cored and diced, but not peeled
2 c. seedless red grapes
3 stalks celery, diced
1/2 c. coarsely chopped walnuts

DRESSING:

1 c. plain lowfat yogurt
2/3 c. buttermilk
2 tbsp. sugar
1 tbsp. lemon juice
1 tbsp. snipped fresh dill or 1/2 tsp. dill weed
1/8 tsp. salt
1/8 tsp. black pepper

Preheat oven to 350 degrees. Spread the bread cubes on a baking sheet and toast in oven for 10 minutes or until lightly browned.

Meanwhile, in a large saucepan of boiling water, cook the peas, uncovered for 1 minute. Drain, rinse under cool water and drain well again.

In a large bowl, add the watercress, chicken, bread cubes, peas, apples, grapes, celery and walnuts.

For the dressing: In a small bowl, combine yogurt, buttermilk, sugar, lemon juice, dill, salt and pepper. Add to salad and toss. Serves 4.