Green Salad With Posole And Creamy Cilantro-Lime Vinaigrette

• For the Creamy Cilantro-Lime Vinaigrette dressing:
• 1 can (about 15 ounces) cannellini beans, drained and rinsed
• 1/4 cup canned, diced green chilies
• 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 clove garlic, halved
• Kosher salt, to taste
• For the salad:
• 1 bag (9 ounces each) romaine lettuce mix or 1 pound 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 can (15 ounces) posole (whole hominy), drained and rinsed
• 1 cup shredded carrot
• 3 scallions (green onions), trimmed and sliced
• 1/3 cup canned, sliced ripe olives

1. To make the dressing puree all of the dressing ingredients in a blender or food processor until smooth.
2. Toss the romaine, radicchio, tomatoes, posole, carrot, scallions, and olives in a large salad bowl. Toss with the dressing and serve.

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

Taken from www.epicurious.com/recipes/member/views/green-salad-with-posole-and-creamy-cilantro-lime-vinaigrette-50106758 (may not work)