nutritional information

Per 1-cup serving:

  • Calories: 127
  • Protein: 3 g
  • Total Fat: 8 g
  • Saturated Fat: 1 g
  • Carbohydrates: 11 g
  • Cholesterol: mg
  • Sodium: 246 mg
  • Fiber: 2 g
Vegan

Watercress-Beet Salad

Watercress-Beet Salad

6 Servings

Preheat oven to 375 degrees. Spread walnuts on baking sheet and toast in oven, stirring occasionally, until fragrant, about 7 minutes. Let cool. In large bowl, combine watercress, beets, onion and toasted walnuts. Set aside. Dressing: In small bowl, mix raspberry preserves, vinegar and oil until blended and smooth. Pour dressing over beet mixture, tossing [...]
  • ½ cup coarsely chopped walnuts
  • 2 large bunches watercress, coarse stems removed
  • 3 cups peeled and julienned cooked beets
  • 1 small red onion, thinly sliced
Dressing
  • ¼ cup raspberry preserves
  • ¼ cup raspberry vinegar or balsamic vinegar
  • 1 Tbs. canola oil
  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.
January 1998

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