Bagged salad mix gets dressed up with a tangy lime dressing, spicy serrano chile, and crunchy pepitas.
Recipe information
Yield
Makes 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
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.
