Categories: I like, salad, south beach

Ingredients

• 2 bunches watercress, tough ends trimmed
• 1/4 c water
• 1 clove sliced garlic
• 1 12 oz can tuna
• 1/2 c rinsed drained cannellini beans
• 1/4 sweet white onion, minced
• 1/2 c chopped roasted red pepper
• 3 T mayo
• 2 T fat free sour cream
• 1 T red wine vinegar
• 1 1/2 t capers
• salt
• pepper

Directions

1. Coarsley chop the watercress stems until you have 1/2 cup. Rinse and dry remaining sprigs, set aside.

2. In saucepan, combine chopped stems, water, and garlic. Bring to boil.

3. Reduce to low and simmer 1-2 min til watercress is brigth green.

4. Drain and place in bowl.

5. Add to the bowl the tuna, beans, onion, pepper and toss.

6. Blend together the mayo, sour cream, vinegar, and capers and puree til smooth.

7. Serve the salad on the remaining watercress with dressing drizzled over.

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