Crunch Beet Salad

1. INGREDIENTS

   2 cups chopped watercress

   0.25 cup Edamame (Shelled) (cooked)

   1 medium pear ( chopped)

   0.5 cup Beets (chopped, cooked)

   1 tbsp Olive Oil

   0.5 medium Lemon (juice only)

   1 dash Salt (to taste)

   1 dash Black Pepper (T o t a s t e)

   1 cup Shredded Red Cabbage

   1 cup Yellow Sweet Corn (kernels cut

   off the cob or Frozen)

   2 tbsp Cilantro

2. Top watercress with corn, cabbage, edamame,

   pear, beets, olive oil, lemon juice, salt, and

   pepper. Toss to coat evenly. Garnish with

   cilantro.