Green Salad With Posole And Creamy Cilantro-Lime Vinaigrette - cooking recipe

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

Preparation

Preparation:
To make the dressing puree 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:
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.