Green Salad With Posole And Creamy Cilantro-lime V... |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Toss crisp lettuce and other veggies with a velvety vinaigrette made with fiber- and protein-rich creamy cannellini beans, chilies, lime, cilantro and hot-pepper sauce. Ingredients:
for the creamy cilantro-lime vinaigrette dressing |
1 can (about 15 ounces) cannellini beans, drained and rinsed |
1/4 cup canned, diced green chilies |
1/4 cup fresh lime juice |
1/4 cup hot water |
1/4 cup chopped cilantro |
1 tablespoon olive oil |
1 teaspoon hot-pepper sauce |
1 clove garlic, halved |
kosher salt, to taste |
for the salad |
1 bag (9 ounces each) romaine lettuce mix or 1 pound romaine lettuce, cleaned of damaged leaves, cored, washed, and broken in bite-size pieces |
1 small head radicchio, cored and broken in bite-size pieces |
36 grape tomatoes, halved |
1 can (15 ounces) posole (whole hominy), drained and rinsed |
1 cup shredded carrot |
3 scallions (green onions), trimmed and sliced |
1/3 cup canned, sliced ripe olives |
Directions:
1. Preparation:
2. To make the dressing purée all of the dressing ingredients in a blender or food processor until smooth.
3. Toss the romaine, radicchio, tomatoes, posole, carrot, scallions, and olives in a large salad bowl. Toss with the dressing and serve.
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