Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 bunch | Watercress, large stems |
| \N \N | Removed |
| 1 \N | Fennel Bulb, trimmed and |
| \N \N | Thinly sliced |
| 1 \N | Lemon, in wedges |
| 2 \N | Red Bell Peppers, thinly |
| \N \N | Sliced |
| 2 mediums | Cooked Beets, thickly |
| \N \N | Sliced |
| 15 \N | Black Greek Olives |
| ¼ cup | Olive Oil |
Arrange watercress on a platter. Toss fennel with a squeeze of lemon to prevent discoloration, then arrange on the platter, along with remaining vegetables and olives. Dress generously with olive oil, and garnish with wedges of lemon to squeeze onto each portion.
Per Serving: Calories: 175, Protein: 2g, Carbohydrates: 8g, Fat: 16g, Saturated Fat: 3g, Cholesterol: 0mg, Sodium: 246mg, Fiber: 3g.
Source: San Francisco Chronicle Typed by Katherine Smith