| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Vegan | Vegtime3 | 6 | servings |
INGREDIENTS
| 1/2 | c | Coarsely chopped walnuts |
| 2 | lg | Bunc watercress |
| Coarse stems removed | ||
| 3 | c | Peeled and julienned cooked beets |
| 1 | sm | Red onion; thinly sliced |
| 1/4 | c | Raspberry preserves |
| 1/4 | c | Raspberry vinegar or balsamic vinegar; up to 1/2 |
| 1 | tb | Canola oil |
INSTRUCTIONS
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.
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