Recipe - Watercress-Beet Salad

One half cup Coarsely chopped walnuts
2 lg Bunc watercress
Coarse stems removed
3 cup Peeled and julienned cooked
beets
1 small Red onion; thinly cut or sliced up

DRESSING
One fourth cup Raspberry preserves
One fourth cup Raspberry vinegar or
balsamic vinegar; up to 1/2
1 tablespoon Canola oil

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 1CUP 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.