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Sunday, August 19, 2012

Watercress with Beets, Nuts, and Pepper

English: Cold Meat Salad
English: Cold Meat Salad (Photo credit: Wikipedia)
By Juvy S. Iliwiliw

Salad spinner is vital for salad making. If you've had a salad that is watery and the dressing just won't stick, the salad spinner was not used. Drying salad greens is the difference between a good salad and one that is not. But it can also be used for draining pasta, or for dredging anything in the flour, like when making fried chicken. One quick turn in the salad spinner and you'll have perfectly dredged chicken for frying.


You will need:

2 large beets

300 grams watercress

1/8 cup red bell pepper, chopped

1/8 cup green bell pepper, diced

4 tablespoons lemon or kalamansi juice

1/2 cup extra-virgin olive oil

salt and pepper to taste

1/2 cup peanut cracker nuts

Here's how:

1) Clean beets (do not remove the roots so that they do not bleed into the water). Place in saucepan and cover with water. Boil until fork-tender, about 20 minutes. Peel and slice into half moons.

2) Clean the watercress. Wash well and place in the salad spinner. Drain all excess liquid. Set aside.

3) Make the dressing. Mix together lemon juice, olive oil, and seasonings.

4) Assemble salad by generously applying the dressing and tossing together all ingredients. Add peanut cracker nuts for extra crunch if desired. Serve at once.
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