| Cuisine: American | Type: Salad | Serves: |
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Source:
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South Beach Diet Cookbook; Phase 1 |
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Attributes:
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Healthy |
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Comments:
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Serving Suggestions:
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Ingredients:
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2 bunches watercress, tough ends trimmed 1/4 cup water 1 clove garlic, thinly sliced 1 can (12 ounces) tuna, packed in water, drained and flaked 1/2 cup rinsed and drained canned cannellini beans 1/4 sweet white onion, chopped 1/2 cup chopped roasted red pepper 3 tbs. mayonnaise 2 tbs. fat-free sour cream 1 tbs. red wine vinegar 1 1/2 tsp. rinsed and drained capers Salt Ground pepper to taste |
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Instructions:
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1. Coarsely chop the watercress stems until you have 1/2 cup. Rinse and dry the remaining watercress sprigs and set aside. 2. 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. 3. In a blender or food processor, combine the mayonnaise, sour cream, vinegar, capers and salt an pepper to taste. Puree until smooth. 4. Serve the tuna mixture on the reserved watercress springs. Drizzle with dressing. |
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Related recipes:
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None |
2004-07-20