TUNA AND BEAN SALAD
This is a beautiful and healthful salad based on the one found in South Beach Diet Cookbook. I don't use fat-free or margarine products -- so substitute them back in for the real deal in Phase 1!
Provided by mersaydees
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Coarsely chop the watercress stems until you have 1/2 cup. Rinse and dry the remaining watercress sprigs and set aside.
- In a small saucepan, combine the chopped stems, water, and garlic. Bring to a boil over medium-high heat. Reduce the heat to low. Cover and simmer until the watercress stems are bright green, about 1 to 2 minutes. Drain and place in a large bowl. Add the tuna, beans, onion, and roasted pepper to the bowl and toss to blend.
- In a blender or food processor, combine the mayonnaise, sour cream, vinegar, capers, and salt and black pepper to taste. Puree until smooth.
- Serve the tuna mixture on the reserved watercress springs. Drizzle with the dressing.
Nutrition Facts : Calories 218.1, Fat 9.3, SaturatedFat 2.4, Cholesterol 37.8, Sodium 392.9, Carbohydrate 10.3, Fiber 1.8, Sugar 1.1, Protein 22.9
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