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

Baby Beet & Tortellini Appetizers

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

Chilled Beet Borscht

Drain Sliced Pickled Beets, reserving liquid; chop beets.

Coleslaw Beets & Cranberries

Drain beets; save liquid for another use or discard. Cut beets into thin strips.

Pickled Beet "Cobb" Salad Supreme

Divide lettuce evenly among four individual serving plates or bowls.

Savory Whole Potatoes

Preheat oven to 450oF. Lightly grease 8-inch pie pan and add potatoes.

Sweet Pea Dip/Sandwich Spread

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