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Escarole Salad with White Beans and Lime Vinaigrette

3.4

(8)

Bagged salad mix gets dressed up with a tangy lime dressing, spicy serrano chile, and crunchy pepitas.

Recipe information

  • Yield

    Makes 6 servings

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

Preparation

  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.

TagsSaladEscaroleChicoryLeafy GreensVegetableCannellini BeanWhite BeanBean and LegumeOlivePumpkin SeedSeedLimeCitrusFruitPine NutNutSideMainDinnerLunchDairy FreeGluten FreeNut FreeVeganVegetarianQuickEasy30 Minutes or LessNo-CookBon Appétit
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