Skip to main content

Coleslaw Beets & Cranberries

Coleslaw Beets & Cranberries

Prep time:
7 min.
Cook time:
NA
Total time:
7 min.
Yield:
6 Servings
Ingredients
1 (16 oz.) jar Sliced Pickled Beets, not drained
4 cups red cabbage, finely shredded
4 cups watercress, torn
0.5 cup dried cranberries
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

More Healthy Meals

Asparagus & Mushroom Salad

Combine all ingredients in small bowl and mix well. May be served warm or cold.

Baby Beet & Tortellini Appetizers

Drain beets well; discard liquid. Cook tortellini according to package directions.

Bean, Tortellini, & Pesto Salad

Drain bean salad, reserving 1/2 cup liquid. Combine reserved liquid, pesto and salt, if desired; set aside.

Ham Potato Salad Casserole

Preheat oven to 350oF. Combine all ingredients into casserole dish and heat 30 - 35 minutes.

Lime & Cumin Chicken Tenders

For marinade, mix together 1/3 cup lime juice, oil, garlic, cumin, salt and pepper in large bowl.

Sweet Pea Dip/Sandwich Spread

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