Watercress-beet salad

6 servings

Ingredients

Quantity Ingredient
½ cup Coarsely chopped walnuts
2 larges Bunc watercress
Coarse stems removed
3 cups Peeled and julienned cooked beets
1 small Red onion; thinly sliced
¼ cup Raspberry preserves
¼ cup Raspberry vinegar or balsamic vinegar; up to 1/2
1 tablespoon Canola oil

Directions

DRESSING

6 SERVINGS VEGAN

Peppery watercress, tangy beets and crunchy walnuts are bathed in a raspberry dressing in this pretty salad.

Preheat oven to 375 degrees. Spread walnuts on baking sheet and roast in oven, stirring occasionally, until fragrant, about 7 minutes. Let cool.

In large bowl, combine watercress, beets, onion and roasted walnuts. Set aside.

Dressing: In small bowl, mix raspberry preserves, vinegar and oil until blended and smooth. Pour dressing over beet mixture, tossing to coat. Cover and let marinate at room temperature for 2 to 4 hours. Serve at room temperature.

PER 1-CUP SERVING: 127 CAL.; 3G PROT.; 8G TOTAL FAT (1G SAT. FAT); 11G CARB.; 0 CHOL.; 246MG SOD.; 2G FIBER.

Converted by MC_Buster.

Recipe by: Vegetarian Times Magazine, January 1998, page 46 Converted by MM_Buster v2.0l.

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