Watercress-Beet Salad

1. 1

   Preheat oven to 375 degrees.

2. 2

   Spread walnuts on baking sheet and toast in oven, stirring occasionally, until fragrant, about 7 minutes.

3. 3

   Let cool.

4. 4

   In large bowl, combine watercress, beets, onion and toasted walnuts.

5. 5

   Set aside.

6. 6

   Dressing: In small bowl, mix raspberry preserves, vinegar and oil until blended and smooth.

7. 7

   Pour dressing over beet mixture, tossing to coat.

8. 8

   Cover and let marinate at room temperature for 2 to 4 hours.

9. 9

   Serve at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.