Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 bn Watercress, large stems
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

Arrange watercress on a platter. Toss fennel with a squeeze of lemon
to prevent discoloration, then arrange on the platter, along with
remaining vegetables and olives. Dress generously with olive oil, and
garnish with wedges of lemon to squeeze onto each portion.

Per Serving: Calories: 175, Protein: 2g, Carbohydrates: 8g, Fat: 16g,
Saturated Fat: 3g, Cholesterol: 0mg, Sodium: 246mg, Fiber: 3g.

Source: San Francisco Chronicle Typed by Katherine Smith

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