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Beet And Feta Salad

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  Watercress 2 Cup (32 tbs)
  Thinly sliced cucumber 1⁄2 Cup (8 tbs)
  Julienned cooked beets 1⁄2 Cup (8 tbs) (matchstick pieces)
  Thinly sliced red onion 1⁄4 Cup (4 tbs)
  Feta cheese 3⁄4 Ounce, crumbled
  Chopped walnuts 1⁄2 Ounce
  Red wine vinegar 4 Teaspoon (1 tablespoon plus 1 teaspoon)
  Walnut oil 1 Teaspoon
  Olive oil 1 Teaspoon
  Pepper 1⁄8 Teaspoon

1. Line serving platter with watercress. Decoratively arrange cucumber, beet, and onion on watercress; top with cheese and sprinkle with walnuts.
2. In small mixing bowl combine 1 tablespoon water and the remaining ingredients, mixing well. Pour over salad.

Recipe Summary

Difficulty Level: 
Very Easy
Side Dish

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