Eat for Eight Bucks: Best Ever Salad for Leftover Meats Recipe

Ingredients

• 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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