*  Exported from  MasterCook  *

          Platter Of Fennel, Red Pepper, Beetroot, Watercress

Recipe By     : San Francisco Chronicle
Serving Size  : 4    Preparation Time :0:00
Categories    : Salads                           Kooknet

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       bn           Watercress --
                        - large stems removed
   1                    Fennel bulb --
                        - trimmed, thinly sliced
   1                    Lemon -- in wedges
   2                    Red bell peppers --
                        - thinly sliced
   2       md           Beets -- cooked, thickly sliced
  15                    Black Greek olives
     1/4   c            Olive oil

  Arrange watercress on a platter. Toss fennel with a squeeze of
  lemon to prevent discoloration, then arrange on the platter, along
  with remaining vegetables and olives. Dress generously with olive
  oil, and garnish with wedges of lemon to squeeze onto each
  portion.
  
  Typed by: Katherine Smith
 

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