Platter of Fennel, Red Pepper, Beetroot, Wate
| Yield: | 4 Servings |
| Categories: | Salads |
| 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 |
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