I am here to say THANK YOU! Your software is great!!!
When I read the description of the recipe program, I thought it was too good to be true (the price, the ability of the software, etc.). I even called your company by telephone to ask if I understood the promotional information correctly.
Upon receiving it and using it, I have discovered that every bit of it is true! (I LOVE the nutritional calculation feature!) Thanks so much for your product and for keeping it affordable, too!
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.
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) romaine lettuce mix or 1 pound romaine lettuce, cleaned of damaged leaves, cored, washed, and broken into bite-size pieces
1 head (small) radicchio, cored and broken in bite-size pieces
36 grape tomatoes, halved
1 15-ounce can posole (whole hominy), drained and rinsed
1 cup shredded carrots
3 scallion (green onions), trimmed and sliced
1/3 cup canned, sliced ripe olives
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.