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Ingredients Jump to Instructions ↓

  1. For the Creamy Cilantro-Lime Vinaigrette dressing:

  2. 1 (15 ounce) can cannellini beans, drained and rinsed

  3. 1/4 cup canned, diced green chilies

  4. 1/4 cup fresh lime juice

  5. 1/4 cup hot water

  6. 1/4 cup chopped cilantro

  7. 1 tablespoon olive oil

  8. 1 teaspoon hot-pepper sauce

  9. 1 clove garlic, halved

  10. Kosher salt, to taste

  11. For the salad:

  12. 1 (9 ounce) bag romaine lettuce mix

  13. 1 small head radicchio, cored and broken in bite-size pieces

  14. 36 grape tomatoes, halved

  15. 1 (15 ounce) can posole (whole hominy), drained and rinsed

  16. 1 cup shredded carrot

  17. 3 scallions (green onions), trimmed and sliced

  18. 1/3 cup canned, sliced ripe olives

Instructions Jump to Ingredients ↑

  1. To make the dressing, puree all of the dressing ingredients in a blender or food processor until smooth.

  2. 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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