Green Salad with Posole and Creamy Cilantro-Lime Vinaigrette

  • Yield: 6 servings


Creamy Cilantro-Lime Vinaigrette:
1-- (15-ounce) can cannellini beans, drained and rinsed
1/4cup canned, diced green chiles
1/4cup fresh lime juice
1/4cup hot water
1/4cup chopped cilantro
1tablespoon olive oil
1teaspoon hot pepper sauce
1-- garlic clove, halved
1/4teaspoon kosher salt, to taste
1-- (9-ounce) bag romaine lettuce mix or 1 pound romaine lettuce, cleaned of damaged leaves, cored, washed, and broken in bite-size pieces
1small head radicchio, cored and broken in bite-size pieces
36-- grape tomatoes, halved
1-- (15-ounce) can posole (whole hominy), drained and rinsed
1cup shredded carrot
3-- scallions (green onions), trimmed and sliced
1/3cup canned, sliced ripe olives



  1. To make the dressing, purée 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.

Nutritional Info *per serving

  • Calories 160
  • Fat 4.5
  • Cholesterol 0mg
  • Sodium 360mg
  • Carbohydrate 27g
  • Fiber 7g
  • Protein 5g