Green Salad With Posole And Creamy Cilantro-Lime Vinaigrette

• For the Creamy Cilantro-Lime Vinaigrette dressing
• 1 (15 ounce) can cannellini beans, drained and rinsed
• 1/4 cup canned diced green chilis
• 1/4 cup fresh lime juice
• 1/4 cup hot water
• 1/4 cup chopped cilantro
• 1 tablespoon olive oil
• 1 teaspoon hot pepper sauce
• 1 garlic clove, halved
• kosher salt, to taste
• For the salad
• 1 (9 ounce) bag romaine mixed salad greens or 1 lb romaine lettuce, cleaned of damaged leaves, cored, washed, and broken in bite-size pieces
• 1 small head radicchio, cored and broken in bite-size pieces
• 36 grape tomatoes, halved
• 1 (15 ounce) can posole, drained and rinsed (whole hominy)
• 1 cup shredded carrot
• 3 scallions, trimmed and sliced (green onions)
• 1/3 cup canned sliced ripe olives

1. Preparation:
2. To make the dressing puree all of the dressing ingredients in a blender or food processor until smooth.
3. Toss the romaine, radicchio, tomatoes, posole, carrot, scallions, and olives in a large salad bowl. Toss with the dressing and serve.
4. Nutritional Information Per Serving:
5. Nutritional Information Per Serving: For Dressing Only: Calories 80; Total fat 2.5g; Saturated fat 0g; Cholesterol 0mg; Sodium 125mg; Carbohydrate 11g; Fiber 3g; Protein 3g; Vitamin A 2%DV*; Vitamin C 6%DV; Folate 12%DV; Calcium 2%DV; Iron 6%DV; Potassium 10%DV.
6. Nutrition Information Per Serving: For Salad with Dressing: Calories 160; Total fat 4.5g; Saturated fat 0.5g; Cholesterol 0mg; Sodium 360mg; Carbohydrate 27g; Fiber 7g; Protein 5g; Vitamin A 120%DV; Vitamin C 35%DV; Folate 32%DV; Calcium 6%DV; Iron 15%DV; Potassium 18%DV.
7. * Daily Value.

cilantro, cannellini beans, green chilis, lime juice, water, cilantro, olive oil, hot pepper, garlic, kosher salt, salad, romaine lettuce, head radicchio, grape tomatoes, posole, carrot, scallions, olives

Taken from www.food.com/recipe/green-salad-with-posole-and-creamy-cilantro-lime-vinaigrette-410459 (may not work)