- 2 bunches watercress, thick stems removed (6 cups)
- 1 15-ounce can whole beets, drained and thinly sliced
- 4 to 5 tablespoons Lemon and Shallot Vinaigrette
- or bottled Italian vinaigrette
- 1/2 cup crumbled Feta (about 2 ounces)
- In a large bowl, toss the watercress and beets with the vinaigrette.
- Sprinkle with the Feta.