MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Watercress And White Bean Salad
 Categories: Bean Salads
      Yield: 4 Servings
 
  1 1/2 c  Cooked canneli beans
           - (15 oz);
           - rinsed, drained
      1    Carrot; shredded
      1    Celery rib; chopped
      1 c  Grape tomatoes;
           - halved lengthwise
    1/2 c  Peas; fresh or thawed
    1/2 c  Pecans or almonds; toasted
      2    Scallions; chopped
      1 bn Watercress (2 c);
           - coarsely chopped
    1/3 c  Dried sweetened cranberries
    1/4 c  Fresh tarragon or basil;
           - chopped
      2 tb Almond butter
      2 tb Fresh lemon juice
      2 ts Agave nectar
    1/2 ts Prepared mustard
           Salt; to taste
           Freshly ground pepper;
           - to taste
 
  In a large bowl, combine the beans, carrot, celery, tomatoes, peas,
  pecans, scallions, watercress, cranberries, and tarragon. Set aside.
  
  In a small bowl, combine the almond butter, lemon juice, agave,
  mustard, salt, and pepper to taste. Mix until well blended. Add a
  little water, if needed, to reach the desired consistency. Add the
  dressing to the salad and toss gently to combine. Taste and adjust
  the seasonings, if needed.
  
  Recipe by Vegan Planet by Robin Robertson
 
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