Platter Of Fennel, Red Pepper, Beetroot, Wate
Description
This Greek salad features Watercress, large stems. The flavors come together beautifully. Perfect for lunch, picnics, or as a light side dish. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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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
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Arrange watercress on a platter.
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Toss fennel with a squeeze of lemon to prevent discoloration, then
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arrange on the platter, along with remaining vegetables and olives.
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Dress generously with olive oil, and garnish with wedges of lemon to squeeze onto each portion
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 2.8kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 9.8mg1%
- Total Carbohydrate 0.3g1%
- Dietary Fiber 0.2g1%
- Sugars 0.1g
- Protein 0.6g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
beetroot, fennel, greek, large, pepper, platter, red, salad, stems, title, vegan, wate, watercress
