PREP TIME: 10 MINUTES
- 2 bunches watercress, thick stems removed (6 cups)
- About 2 cups whole beets, rinsed and thinly sliced
- 4 to 5 tablespoons lemon and shallot vinaigrette, or bottle Italian vinaigrette
- 1/2 cup crumbled Feta (about 2 ounces)
- In a large bowl, toss the watercress and beets with the viniagrettte.
- Sprinkle with Feta, and enjoy!