Roasted Beet Salad With Watercress, Lentils, Sopressata A Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 1/2 cup: Roasted beets,
1 cup: Cooked lentils,
1 bunch: Watercress, washed and spun
Dry,
4 tbsp: Extra virgin olive oil,
3 tbsp: Balsamic vinegar, salt and
Pepper to taste,
4 small: Slices Italian country bread,
Toasted and cooled,
8 ounce: Sopressata sausage, thinly
Sliced,
6 ounce: Taleggio cheese, or other
Soft pungent cheese such as,
Brie, Goat,
Etc,
Directions:
In a large mixing bowl, toss beets, lentil, watercress with olive oil
and balsamic vinegar and season to taste. Divide salad among 4
plates. Divide sopressata around base of each salad. Divide cheese
over each of the four pieces of toast, and place in center on top of
each salad and serve immediately.
Yield: 4 servings
MOLTO MARIO SHOW #MB5673
Source from luhu.jp
and balsamic vinegar and season to taste. Divide salad among 4
plates. Divide sopressata around base of each salad. Divide cheese
over each of the four pieces of toast, and place in center on top of
each salad and serve immediately.
Yield: 4 servings
MOLTO MARIO SHOW #MB5673
Source from luhu.jp
Tags
Molto