More Great Recipes: Misc. Salad

Green Salad with Posole and Creamy Cilantro-Lime Vinaigrette


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Member since 2009

Serves 6 | Prep Time 20 | Cook Time 0

Ingredients

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


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.




Nutritional Information Per Serving: For Dressing Only: Calories 80; Total fat 2.5g; Saturated fat 0g; Cholesterol 0mg; Sodium 125mg; Carbohydrate 11g; Fiber 3g; Protein 3g; Vitamin A 2%DV*; Vitamin C 6%DV; Folate 12%DV; Calcium 2%DV; Iron 6%DV; Potassium 10%DV



Nutrition Information Per Serving: For Salad with Dressing: Calories 160; Total fat 4.5g; Saturated fat 0.5g; Cholesterol 0mg; Sodium 360mg; Carbohydrate 27g; Fiber 7g; Protein 5g; Vitamin A 120%DV; Vitamin C 35%DV; Folate 32%DV; Calcium 6%DV; Iron 15%DV; Potassium 18%DV * Daily Value


Pairs Well With


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.

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