Orange, Beet And Watercress Salad


Serves: 4
Total Calories: 390

Ingredients

3 tablespoons olive oil
2 tablespoons vegetable oil
2 tablespoons lemon juice fresh
1/4 cup green onion thinly sliced
1 teaspoon sugar
1/2 teaspoon salt
Freshly ground pepper to taste
1 (16-ounce) can beet baby, rinsed, well drained and quartered
1 bunch watercress stemmed
1 Romaine lettuce small, torn into small pieces
2 oranges peeled, sectioned and juice reserved

Directions:

Blend olive and vegetable oils with lemon juice, green onions, sugar, salt and pepper. Place beets in a small bowl and toss with 2 tablespoons dressing. To serve, toss watercress and romaine in a large bowl, place beets on top. Surround with orange sections cut in half. Add juice from orange segments to reserved dressing, pour over salad and toss again. Serve at once.

Nutritional Facts:

Serves: 4
Total Calories: 390
Calories from Fat: 203

This Orange, Beet And Watercress Salad recipe is from the Salads for All Seasons Cookbook. Download this Cookbook today.


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