Name: Escarole Salad with White Beans and Lime Vinaigrette
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

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

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.

Recipe notes

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