Green Salad With Posole And Creamy Cilantro-Lime Vinaigrette Recipe

Name: Green Salad With Posole And Creamy Cilantro-Lime Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Creamy Cilantro-Lime Vinaigrette dressing; 1 (15 ounce) can cannellini beans, drained and rinsed; 1/4 cup canned diced green chilis; 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 garlic clove, halved; kosher salt, to taste; For the salad; 1 (9 ounce) bag romaine mixed salad greens or 1 lb 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 (15 ounce) can posole, drained and rinsed (whole hominy); 1 cup shredded carrot; 3 scallions, trimmed and sliced (green onions); 1/3 cup canned sliced ripe olives

Servings: persons

For the Creamy Cilantro-Lime Vinaigrette dressing
1 (15 ounce) can cannellini beans, drained and rinsed
1/4 cup canned diced green chilis
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 garlic clove, halved
kosher salt, to taste
For the salad
1 (9 ounce) bag romaine mixed salad greens or 1 lb 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 (15 ounce) can posole, drained and rinsed (whole hominy)
1 cup shredded carrot
3 scallions, trimmed and sliced (green onions)
1/3 cup canned sliced ripe olives

1
Preparation:
2
To make the dressing puree 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.
4
Nutritional Information Per Serving:
5
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.
6
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.
7
* Daily Value.

301

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: For the Creamy Cilantro-Lime Vinaigrette dressing, 1 (15 ounce) can cannellini beans, drained and rinsed, 1/4 cup canned diced green chilis, 1/4 cup fresh lime juice, and more.

Yes, Green Salad With Posole And Creamy Cilantro-Lime Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Green Salad With Posole And Creamy Cilantro-Lime Vinaigrette

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