Recipe information
Yield
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
Need to make a substitution?
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.