Escarole Salad with White Beans and Lime Vinaigrette
Bagged salad mix gets dressed up with a tangy lime dressing, spicy serrano chile, and crunchy pepitas.
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
Mexican
Bean
Olive
Pepper
Side
No-Cook
Vegetarian
Quick & Easy
Lunch
Lime
Healthy
Vegan
Escarole
Bon Appétit
Sugar Conscious
Pescatarian
Dairy Free
Wheat/Gluten-Free
Peanut Free
Tree Nut Free
Soy Free
No Sugar Added
Kosher
- 3 tablespoons olive oil
- 2 tablespoons fresh lime juice
- Carbohydrate 13 g(4%)
- Fat 12 g(19%)
- Fiber 4 g(16%)
- Protein 5 g(10%)
- Saturated Fat 1 g(7%)
- Sodium 293 mg(12%)
- Calories 175
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.
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.
