Escarole Salad with White Beans and Lime Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Bagged salad mix gets dressed up with a tangy lime dressing, spicy serrano chile, and crunchy pepitas. Ingredients:
3 tablespoons olive oil |
2 tablespoons fresh lime juice |
1 serrano chile, minced |
8 cups escarole salad mix (about 7 ounces) |
1 (15-ounce) can cannellini (white kidney beans), drained, rinsed |
1/2 cup kalamata olives, pitted, halved |
1/4 cup toasted pepitas (pumpkin seeds) or pine nuts |
Directions:
1. Whisk first 3 ingredients in small bowl. Season dressing with salt and pepper. Toss salad mix, cannellini, and olives in large bowl. Pour dressing over; toss. Divide salad among plates. Sprinkle with pepitas or pine nuts and serve.
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