GREEN SALAD WITH POSOLE AND CREAMY CILANTRO-LIME VINAIGRETTE

 

  • Cooking Time: 0
  • Servings: 6
  • Preparation Time: 15

Ingredients

  • 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

  • Preparation:
  • To make the dressing purée all of the dressing ingredients in a blender or food processor until smooth.
  • Toss the romaine, radicchio, tomatoes, posole, carrot, scallions, and olives in a large salad bowl. Toss with the dressing and serve.

Notes

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.

Categories: Dressing  Lettuce/Vegetable 

Author Credit: Mealtime.org

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