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  • 4servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsC
MineralsCobalt

Ingredients Jump to Instructions ↓

  1. 1 Watercress - large stems

  2. Removed

  3. 1 Fennel bulb - trimmed, thinly

  4. Sliced 1 Lemon - in wedges

  5. 2 Red bell peppers - thinly sliced

  6. 2 Cooked beets - thickly sliced (medium)

  7. 15 Black Greek olives

  8. 1/4 cup 59ml Olive oil

Instructions Jump to Ingredients ↑

  1. Arrange watercress on a platter.

  2. Toss fennel with a squeeze of lemon to prevent discoloration, then arrange on the platter, along with remaining vegetables and olives.

  3. Dress generously with olive oil, and garnish with wedges of lemon to squeeze onto each portion.

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