Tomato-and-Cannellini Bean Salad

By Lv2Cook

Ingredients

• 2/3 cup boiling water
• 1/2 ounce sun-dried tomato halves (about 10) packed without oil
• 1/4 cup rice vinegar
• 1 tablespoon vegetable oil
• 2 teaspoons molasses
• 2 teaspoons low-sodium soy sauce
• 6 cups trimmed watercress
• OR
• 6 cups chopped fresh spinach
• 1 cup chopped green onions
• 6 plum tomatoes (about 1 pound) each cut into 6 wedges
• 1 (16-ounce) can cannellini beans or other white beans rinsed and drained

Details

Servings 1

Preparation

Step 1

Combine boiling water and sun-dried tomatoes in a bowl; let stand 10 minutes or until soft. Place sun-dried tomato mixture, vinegar, oil, molasses, and soy sauce in a blender; process until well-blended. Cool.

Combine watercress and remaining ingredients in a large bowl; pour sun-dried tomato vinaigrette over watercress mixture; toss gently.

Serving Size: 2 1/2 cups