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WeightWatchers Watercress Beet Salad with Fig Vinaigrette Recipe

Weight Watchers Watercress Beet Salad with Fig Vinaigrette Recipe

This salad is full of all kinds of good stuff. It can be made up to two days ahead; just leave out the watercress until before serving.


Weight Watchers Watercress Beet Salad with Fig Vinaigrette Recipe
 
Prep time
Cook time
Total time
 
This salad is full of all kinds of good stuff. It can be made up to two days ahead; just leave out the watercress until before serving.
Author:
Recipe type: Salad
Serves: 8 servings
Ingredients
  • 1 pound golden beets, scrubbed
  • 3 ounces watercress
  • ½ cup uncooked farro
  • 6 tablespoons extra-virgin olive oil, divided
  • 1½ cups (1/2-inch) cubed zucchini
  • ½ cup chopped unsalted roasted almonds
  • ¼ cup finely chopped dried figs
  • 2 cups very thinly sliced fennel bulb
  • ⅓ cup red wine vinegar
  • 1 tablespoon chopped fresh thyme
  • ¾ teaspoon salt
  • ½ teaspoon freshly ground black pepper
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Leave the root and 1-inch stem on the beets. Rub the beets with 1 tablespoon oil, then wrap them tightly in foil.
  3. Roast the beets in the oven until very tender (for about 1½ hours).
  4. Let the beets cool for about 15 minutes.
  5. Trim off the beet roots; rub off the skins. Discard the roots and skins and cut the beets into wedges.
  6. Cook the farro according to the directions on the package; drain.
  7. Rinse the farro under cold water; drain well. Spread the farro out on paper towels to dry out slightly.
  8. Place the figs and vinegar in a small saucepan.
  9. Cover and cook gently for about 10 minutes over medium heat. Remove from the heat and let cool completely.
  10. Place the vinegar mixture, thyme, salt and pepper in a large bowl. Gradually add the remaining 5 tablespoons oil, stirring constantly with a whisk.
  11. Add the watercress, zucchini, fennel, farro and beet wedges to the bowl; toss to coat.
  12. Sprinkle the salad with the chopped almonds and serve.
Nutrition Information
Serving size: 1 cup Calories: 238 Fat: 15 g Saturated fat: 2 g Carbohydrates: 22 g Sugar: 8 g Sodium: 243 mg Fiber: 5 g Protein: 5 g Cholesterol: 0 mg

WW Smart Points: 8
WW Points Plus: 6
WW Old Points: 5

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