Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads Kooknet
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 bn Watercress, large stems
Removed
1 Fennel Bulb, trimmed and
Thinly sliced
1 Lemon, in wedges
2 Red Bell Peppers, thinly
Sliced
2 md Cooked Beets, thickly
Sliced
15 Black Greek Olives
1/4 c Olive Oil
Arrange watercress on a platter. Toss fennel with a
squeeze of lemon to prevent discoloration, then
arrange on the platter, along with remaining
vegetables and olives. Dress generously with olive
oil, and garnish with wedges of lemon to squeeze onto
each portion.
