Escarole Salad with White Beans and Lime Vinaigrette

• 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.
2. Season dressing with salt and pepper.
3. Toss salad mix, cannellini, and olives in large bowl.
4. Pour dressing over; toss.
5. Divide salad among plates.
6. Sprinkle with pepitas or pine nuts and serve.

olive oil, lime juice, serrano chile, salad mix, cannellini, olives, nuts

Taken from www.epicurious.com/recipes/food/views/escarole-salad-with-white-beans-and-lime-vinaigrette-237328 (may not work)