Watercress and Beetroot Salad
Total time: 15 minutes
5.5 grams of fibre per serving
This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.
4 cups - Watercress
200g - Beetroot, fresh, purple, peeled and julienned
½ cup - Feta cheese, crumbed
1 pc - Large yellow pepper, julienned
⅓ cup - Roasted almonds, chopped
1 pc - Orange, peeled and cut
2 tb - Balsamic vinegar
2 tb - Extra virgin olive oil
Mixing bowl, Chopping board, Knife.
1. For the dressing, mix the balsamic vinegar and olive oil in a bowl until well incorporated.
2. Combine the watercress, beetroot, feta cheese, yellow bell pepper and orange in a large bowl.
3. Add the dressing and toss to coat evenly.
4. Garnish with coarsely chopped almonds on top and serve.
NUTRITION INFORMATION (PER SERVING)
1 serving = about 210g