Guest guest Posted February 10, 2000 Report Share Posted February 10, 2000 * Exported from MasterCook * Watercress-Beet Salad Recipe By : www.vegetariantimes.com Serving Size : 6 Preparation Time :0:00 Categories : Salads Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 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 1/4 cup raspberry preserves 1/4 cup raspberry vinegar or balsamic vinegar -- up to 1/2 1 tablespoon canola oil Preparation 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 to coat. Cover and let marinate at room temperature for 2 to 4 hours. Serve at room temperature. Makes 6 servings. 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.KES 02/03/00 - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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