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Watercress-Beet Salad

Ingredients: 

Ingredients: 

Ingredient Line: 
½ cup coarsely chopped walnuts
Ingredient Line: 
2 large bunches watercress, coarse stems removed
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3 cups peeled and julienned cooked beets
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1 small red onion, thinly sliced

Ingredient Set Name: 

Dressing

Ingredients: 

Ingredient Line: 
¼ cup raspberry preserves
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¼ cup raspberry vinegar or balsamic vinegar
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1 Tbs. canola oil

Instructions: 

  1. Preheat oven to 375 degrees. Spread walnuts on baking sheet and toast in oven, stirring occasionally, until fragrant, about 7 minutes. Let cool.
  2. In large bowl, combine watercress, beets, onion and toasted walnuts. Set aside.
  3. 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.

Nutrition Information: 

Calories: 
127
Protein: 
3 g
Total Fat: 
8 g
Saturated Fat: 
1 g
Carbohydrates: 
11 g
Cholesterol: 
mg
Sodium: 
246 mg
Fiber: 
2 g
Sugar: 
g
Yield: 
6 Servings