Green Salad With Posole And Creamy Cilantro Lime Vinaigrette Recipes

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GREEN SALAD WITH POSOLE AND CREAMY CILANTRO-LIME VINAIGRETTE



GREEN SALAD WITH POSOLE AND CREAMY CILANTRO-LIME VINAIGRETTE image

Categories     Salad     Vegetable

Yield 6 servings

Number Of Ingredients 18

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

Steps:

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

GREEN SALAD WITH POSOLE AND CREAMY CILANTRO-LIME VINAIGRETTE



GREEN SALAD WITH POSOLE AND CREAMY CILANTRO-LIME VINAIGRETTE image

Categories     Salad     Vegetable

Yield 6 servings

Number Of Ingredients 19

Ingredients:
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

Steps:

  • Preparation: 15 minutes To make the dressing purée all of the dressing ingredients in a blender or food processor until smooth. Toss the romaine, radicchio, tomatoes, posole, carrot, scallions, and olives in a large salad bowl. Toss with the dressing and serve. Nutritional Information Per Serving: 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 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 * Daily Value

GREEN SALAD WITH POSOLE AND CREAMY CILANTRO-LIME VINAIGRETTE



Green Salad with Posole and Creamy Cilantro-Lime Vinaigrette image

Toss crisp lettuce and other veggies with a velvety vinaigrette made with fiber- and protein-rich creamy cannellini beans, chilies, lime juice, cilantro and hot-pepper sauce.

Provided by Allrecipes Member

Time 15m

Yield 6

Number Of Ingredients 16

1 (15 ounce) can cannellini beans, drained and rinsed
¼ cup canned, diced green chilies
¼ cup fresh lime juice
¼ cup hot water
¼ cup chopped cilantro
1 tablespoon olive oil
1 teaspoon hot-pepper sauce
1 clove garlic, halved
1 pinch Kosher salt, to taste
1 (9 ounce) bag romaine lettuce mix
1 small head radicchio, cored and broken in bite-size pieces
36 each grape tomatoes, halved
1 (15 ounce) can posole (whole hominy), drained and rinsed
1 cup shredded carrot
3 each scallions (green onions), trimmed and sliced
⅓ cup canned, sliced ripe olives

Steps:

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

Nutrition Facts : Calories 186.1 calories, Carbohydrate 31.9 g, Fat 4.6 g, Fiber 8 g, Protein 6.2 g, SaturatedFat 0.6 g, Sodium 553 mg, Sugar 3.6 g

GREEN SALAD WITH POSOLE AND CREAMY CILANTRO-LIME VINAIGRETTE



Green Salad With Posole and Creamy Cilantro-Lime Vinaigrette image

Toss crisp lettuce and other veggies with a velvety vinaigrette made with fiber- and protein-rich creamy cannellini beans, chilies, lime, cilantro and hot-pepper sauce.

Provided by cannedfood

Categories     Salad Dressings

Time 15m

Yield 6 , 6 serving(s)

Number Of Ingredients 16

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
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

Steps:

  • Preparation:
  • To make the dressing purée all of the dressing ingredients in a blender or food processor until smooth.
  • Toss the romaine, radicchio, tomatoes, posole, carrot, scallions, and olives in a large salad bowl. Toss with the dressing and serve.
  • Nutritional Information Per Serving:
  • 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.
  • 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.
  • * Daily Value.

Nutrition Facts : Calories 122.2, Fat 3.8, SaturatedFat 0.6, Sodium 373.7, Carbohydrate 18.6, Fiber 6.2, Sugar 5.5, Protein 5.1

GREEN ISLAND SALAD WITH PINEAPPLE CILANTRO VINAIGRETTE



Green Island Salad With Pineapple Cilantro Vinaigrette image

Adapted from Foods with a Foreign Flavor textbook - posted for ZWT5. You can substitute any salad greens you enjoy.

Provided by NELady

Categories     Vegetable

Time 15m

Yield 1 salad, 2-4 serving(s)

Number Of Ingredients 14

4 cups iceberg lettuce
4 cups green leaf lettuce
1 cup chopped red cabbage
1/2 cup red onion, thinly sliced
1 medium tomatoes, halved & cut into wedges
1 cup shredded sharp cheddar cheese
1 cup finely grated carrot
1 (12 ounce) can pineapple juice
4 tablespoons sesame seed oil (regular or hot)
2 tablespoons apple cider vinegar
2 tablespoons fresh cilantro
1 tablespoon fresh parsley
1/2 teaspoon lemon pepper
1/8 teaspoon salt

Steps:

  • FOR SALAD: Combine assorted salad greens, broken into bite-sized pieces and chopped red cabbage. Mix cheese and carrot until blended; shape into small balls and place on salad greens. Arrange onion slices and tomato wedges on top of the lettuce.
  • FOR DRESSING: Use blender or food processor to combine all ingredients. Alternatively, you may whisk all ingredients together by hand until well combined.
  • TO SERVE: Drizzle dressing over the salad and enjoy!

Nutrition Facts : Calories 661.3, Fat 46.9, SaturatedFat 15.9, Cholesterol 59.3, Sodium 604.9, Carbohydrate 44.7, Fiber 7.2, Sugar 27.7, Protein 19.6

GREEN SALAD WITH POSOLE AND CREAMY CILANTRO-LIME VINAIGRETTE



Green Salad with Posole and Creamy Cilantro-Lime Vinaigrette image

Toss crisp lettuce and other veggies with a velvety vinaigrette made with fiber- and protein-rich creamy cannellini beans, chilies, lime juice, cilantro and hot-pepper sauce.

Provided by Allrecipes Member

Time 15m

Yield 6

Number Of Ingredients 16

1 (15 ounce) can cannellini beans, drained and rinsed
¼ cup canned, diced green chilies
¼ cup fresh lime juice
¼ cup hot water
¼ cup chopped cilantro
1 tablespoon olive oil
1 teaspoon hot-pepper sauce
1 clove garlic, halved
1 pinch Kosher salt, to taste
1 (9 ounce) bag romaine lettuce mix
1 small head radicchio, cored and broken in bite-size pieces
36 each grape tomatoes, halved
1 (15 ounce) can posole (whole hominy), drained and rinsed
1 cup shredded carrot
3 each scallions (green onions), trimmed and sliced
⅓ cup canned, sliced ripe olives

Steps:

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

Nutrition Facts : Calories 186.1 calories, Carbohydrate 31.9 g, Fat 4.6 g, Fiber 8 g, Protein 6.2 g, SaturatedFat 0.6 g, Sodium 553 mg, Sugar 3.6 g

SOUTHWEST SALAD WITH DRESSING RECIPE



Southwest Salad with Dressing Recipe image

This Southwest Salad is one of my most popular salads! A family favorite that can be served at BBQs, potlucks, and parties all year long.

Provided by Janelle

Categories     Green Salad

Time 15m

Number Of Ingredients 17

SALAD:
Your favorite lettuce blend or romaine lettuce
10 grape tomatoes
2 green onions, finely sliced
1/2 Red Pepper, diced (or use baby bell peppers)
1/2 Orange Pepper, diced (or use baby bell peppers)
1/2 cup black beans
1/2 cup corn, frozen, canned or fresh - your choice
1 avocado, diced
1/4 cup of your favorite Mexican blend cheese
DRESSING:
1/2 cup chopped cilantro
1/4 cup vegetable oil
1-2 Tablespoons fresh lime juice
1 Tablespoon apple cider vinegar
Salt & Pepper to taste
1 clove of garlic, minced - or use 1 teaspoon of garlic paste

Steps:

  • For the salad, toss all the ingredients into a bowl
  • For the Dressing, toss all ingredients into a separate bowl, mix well
  • Let dressing sit for 30 minutes (if you can wait), to allow for flavors to meld.
  • Serve dressing on top of salad or on the side for guests to add.

Nutrition Facts : Calories 381 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 27 milligrams cholesterol, Fat 30 grams fat, Fiber 8 grams fiber, Protein 11 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 223 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 21 grams unsaturated fat

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