Coleslaw Beets & Cranberries

Products in this Recipe:
Beets
Red Cabbage
Prep time:
7 min.
Cook time:
NA
Total time:
7 min.
Yield:
6 Servings
Ingredients (Paragraphs)
1 (16 oz.) jar Sliced Pickled Beets, not drained
4 cups red cabbage, finely shredded
4 cups watercress, torn
0.5 cup dried cranberry
0.25 cup red onion, chopped
0.25 cup fresh mint, snipped
0.5 cup prepared light raspberry vinaigrette
Feta cheese, crumbled
Directions

Drain beets; save liquid for another use or discard. Cut beets into thin strips. In large serving bowl, combine beet strips with cabbage, watercress, cranberries, red onion and mint. Toss to combine. Add vinaigrette and toss gently. Sprinkle with cheese.

More Healthy Meals

Chicken Pot Pie

Preheat oven to 425oF. Melt butter in skillet and add chicken; cook until brown on all sides.

Chipotle Beet Brownies

Preheat oven to 350oF. Lightly spray bottom of 9 x 13-inch pan with nonstick cooking spray.

Classic Reuben Sandwich

Toss Sauerkraut with dill seed and garlic powder; set aside. Spread slices of rye bread with creamy French dressing.

German Potato Salad Soup

Sauté onion and bell pepper in oil in a Dutch oven or 3-quart saucepan over medium heat until onion just starts to br

Sweet Pea Dip/Sandwich Spread

Place peas, water and lemon juice in food processor; pulse 5 times or until chopped.

Three Layer Beet Cupcake

Preheat oven to 350oF.