Recipe for Watercress-Beet Salad 
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Yield:
6
Ingredients:
Amount Ingredient
1/2 cup coarsely chopped walnuts
2 lrg bunc watercress
coarse stems removed
3 cup peeled and julienned cooked beets
1 sm red onion, thinly sliced
----------------- DRESSING ----------------
1/4 cup raspberry preserves
1/4 cup raspberry vinegar or balsamic vinegar, up to 1/2
Instructions:
Instructions: 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.

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