Escarole Salad with White Beans and Lime Vinaigrette Recipe

Escarole Salad with White Beans and Lime Vinaigrette Recipe

  • 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
  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.
Recipe of the Day|