Watercress & Beet Salad with Walnut Oil Dressing

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READY IN: 20mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 1
    lb beet, peeled,cooked and scooped with a 1/2 inch melon-ball cutter to produce 2 cups balls
  • 3
    bunches watercress, washed coarse stems removed
  • Walnut Oil Dressing
  • 14
  • 1
    tablespoon Dijon mustard
  • 34
  • salt & pepper
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DIRECTIONS

  • Arrange the cleaned watercress wreath like on 8 plates, and place the beet balls like berries on the wreath Dressing: In a blender or food processor beat together the vinegar, dijon mustard.
  • Dressing: In a blender or food processor beat together the vinegar, dijon ,salt& pepper
  • With the blender on very slowly pour in the walnut oil beat until well combined
  • Just before serving drizzle the dressing over the salad.
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