Watercress, Green Bean And Tomato Salad

3/4 pound fresh green beans, ends trimmed,

1 pint cherry tomatoes,

2 bunches watercress, rinsed and dried,

1/2 cup coarsely chopped Azar Walnuts, toasted,

* Dressing:,

2 tablespoons Reese Red Wine Vinegar,

1 tablespoon Maille Dijon Mustard,

3 tablespoons DaVinci Extra Virgin Olive Oil,

1/4 teaspoon Alessi Sea Salt,

1/4 teaspoon Hill Country Fare Ground Black Pepper,

Directions

1 Heat oven to 350 degrees F. Toast walnuts on a baking sheet 10 minutes or until lightly browned.

2 Meanwhile, bring 2 quarts water to a boil in a 4-quart pot over High heat. Wash green beans; trim and discard ends. Cut or snap beans in half. Cut cherry tomatoes in half. Trim and discard steams from watercress*.

3 Cook green beans in boiling water about 3 minutes or until crisp-tender. Drain; spread beans out on a clean towel to cool and dry thoroughly.

4 For dressing, blend vinegar and mustard in a small bowl. Slowly whisk in oil; add salt and pepper. Place beans, tomatoes, watercress and walnuts in a large bowl; toss with dressing.

5 Serve at room temperature.

Nutritional Information

Calories: 165, Total Fat: 14g, Cholesterol: 0mg, Sodium: 131mg, Carbohydrates: 10g, Dietary Fiber: 4g, Protein: 4g