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.