Fresh Mozzarella and Roasted Beet Salad with Watercress and Balsamic Vinaigrette

1. 1

   Toss watercress and frisee with 2 cups of the parsley (or 1/4 cup for trial recipe) in large bowl; cover.

2. 2

   Refrigerate until ready to use.

3. 3

   Mix mozzarella cheese, beets, walnuts, raisins, chives and remaining 4-1/4 cups parsley (or 1/4 cup parsley for trial recipe) with 1 qt.

4. 4

   of the dressing (or 3 Tbsp.

5. 5

   of the dressing for trial recipe).

6. 6

   Cover.

7. 7

   Refrigerate until ready to serve.

8. 8

   Drain, reserving dressing.

9. 9

   For each serving: Place 2-1/2- to 3-inch ring mold in center of large salad plate.

10. 10

    Spoon 3/4 cup of the cheese mixture into center of mold; press firmly until tightly packed.

11. 11

    Remove ring mold.

12. 12

    Toss 2 Tbsp.

13. 13

    of the remaining dressing with 1 cup of the watercress mixture.

14. 14

    Serve over beet mixture.

* Per serving · 4 servings · Values may vary.

No additional tips available.