Watercress-Beet Salad

• 1/2 cup coarsely chopped walnuts
• 2 large bunches watercress, coarse stems removed
• 3 cups peeled and julienned cooked beets
• 1 small red onion, thinly sliced
• 1/4 cup raspberry preserves
• 1/4 cup raspberry vinegar or balsamic vinegar
• 1 Tbs. canola oil

1. Preheat oven to 375 degrees.
2. Spread walnuts on baking sheet and toast in oven, stirring occasionally, until fragrant, about 7 minutes.
3. Let cool.
4. In large bowl, combine watercress, beets, onion and toasted walnuts.
5. Set aside.
6. Dressing: In small bowl, mix raspberry preserves, vinegar and oil until blended and smooth.
7. Pour dressing over beet mixture, tossing to coat.
8. Cover and let marinate at room temperature for 2 to 4 hours.
9. Serve at room temperature.

walnuts, bunches, beets, red onion, raspberry preserves, raspberry vinegar, canola oil

Taken from www.vegetariantimes.com/recipe/watercress-beet-salad/ (may not work)