Tuesday, May 7, 2013

{soups-salads-and-salad-dressings} Fruity Veggie {Salad}

 

FRUITY VEGGIE SALAD
SERVES 6.

8 cups baby watercress
1 1/2 cups sliced strawberries
1/4 cup strawberry balsamic vinaigrette
1 1/4 pounds beets, trimmed
1 onion, sliced
1/4 cup chopped cilantro
2 oranges, zested, peeled

Heat oven to 400 degrees. Place beets on a piece of foil. Coat beets with cooking spray, wrap in foil. Roast beets 45 min. or until tender. Let cool 5 min. peel beets, then chop. Zest and peel oranges, set aside zest. Cut oranges into segments over bowl to catch juices, squeeze excess juice from membranes into bowl. Whisk balsamic, cilantro and 1 tsp zest into orange juice. Add strawberries, onions, orange segments and beets, toss. Toss beet mixture with watercress just before SERVING...

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