Greens and Beans Salad

Serve with Two Sauce Weeknight Lasagna.


  • 1 teaspoon zest, plus 1 lemon, juiced
  • 1 small clove garlic, minced or grated
  • 2 teaspoons Dijon mustard
  • 1/4 cup extra virgin olive oil (EVOO)
  • Salt and freshly ground black pepper
  • Pinch freshly grated nutmeg
  • 1 large or 2 small heads escarole, cleaned and dried, roughly chopped
  • 1 can cannellini beans (15 ounces each), rinsed and drained


Combine lemon zest, lemon juice, garlic, mustard, EVOO, salt, pepper and a pinch of nutmeg. Toss with greens and beans and serve.

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