Poblano-Roasted Vegetable Salad

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Frontera Fiesta
Nutrition per serving    (USDA % daily values)
CAL
718
FAT
34%
CHOL
0%
SOD
23%

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Ingredients for 6 servings

2 cups Frontera Corn and Poblano Salsa

¼ cup fruity olive oil

5 tablespoons fresh lime juice

Salt, about ¾ teaspoon, plus a little extra for the watercress

3 medium (10 ounces total) beets (I prefer golden or candy-strip here, though red are very good), scrubbed, roots trimmed off, each beet cut into 8 wedges

3 medium (about 12 ounces total) Yukon gold potatoes, scrubbed, each cut into 6 wedges

2 heads (1 pound total) fresh fennel, greens trimmed off, each cut into 8 wedges

3 bunches watercress, large stems cut off

Crumbled queso fresco or salted farmer’s cheese, for garnish (optional)

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