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Eat For Eight Bucks: Best-Ever Salad For Leftover Meats

3 faves
Nutrition per serving    (USDA % daily values)
CAL
613
FAT
174%
CHOL
31%
SOD
27%

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Ingredients for 2 servings

For the caramelized onions:

1 red onion, sliced very thin

1 tablespoon olive oil

2 teaspoons sugar

For the oven-roasted cherry tomatoes:

1 cup cherry tomatoes, halved

2 tablespoons olive oil

1 sixteen-ounce can cannellini beans, drained and rinsed

1 bunch scallions, chopped

1 to 2 cups cooked meat, such as roast chicken or rare roast beef, torn or sliced into strips

Rosemary-basil dressing (recipe follows)

1/4 cup extra virgin olive oil

2 teaspoons Dijon mustard

3 tablespoons sherry vinegar or wine vinegar

1 teaspoon minced rosemary

1 tablespoon finely-chopped basil

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