- 2 bunches watercress, thick stems removed (6 cups)
- 1 15-ounce can whole beets, drained and thinly sliced
- 4 to 5 tablespoons Lemon and Shallot Vinaigrette or bottled Italian vinaigrette
- 1/2 cup crumbled Feta (about 2 ounces)
In a large bowl, toss the watercress and beets with the vinaigrette. Sprinkle with Feta. TIP: You can add fresh beets to this hearty salad; but roast them first, to bring out their sweetness. Here’s how: Drizzle them with olive oil, wrap in foil, and cook at 400 degrees F until tender, about 1 hour. Peel when cool.
Recipe Courtesy of 50 PLUS REPORT Editorial Team