Green Goddess Garden Salad
0
Points®
Total time: 15 min • Prep: 15 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
Invented in the 1920s at San Francisco’s Palace Hotel, Green Goddess dressing has become a staple in the lore of American salads. Our version, with tangy fat-free yogurt, contains all the traditional fresh herbs that give the dressing its vibrant green color and bracing taste. It pairs perfectly for the salad that contains a fresh mix of fresh spinach, romaine lettuce, watercress, carrots, cucumbers, carrots, and sweet red peppers. Double the amount of dressing and refrigerate half for up to 3 days to use for a chicken or seafood salad later in the week.
Ingredients
Plain fat free yogurt
¾ cup(s)
Chives
¼ cup(s), fresh, snipped
Dill
2 Tbsp, fresh, chopped
Uncooked scallion(s)
1 medium, thinly sliced
Peppermint leaves
1 tsp, fresh, chopped
Table salt
½ tsp
Black pepper
¼ tsp, freshly ground
Spinach
1 bunch(es), cleaned and torn
Romaine lettuce heart(s)
1 heart(s), cleaned and torn
Fresh watercress
1 bunch(es), cleaned and stemmed
Snow peas
1 cup(s), fresh, trimmed
Cucumber(s)1
1 medium, seeded and thinly sliced
Carrots
1 medium, grated
Red bell pepper(s)
1 medium, seeded and diced
Instructions
1
To prepare the dressing, puree the yogurt, chives, dill, scallion, mint, salt, and pepper in a blender or food processor.
2
To prepare the salad, combine the spinach, romaine, watercress, snow peas, cucumber, carrot, and bell pepper in a large bowl. Add the dressing and toss to combine. Serve at once.
3
Serving size: about 2 cups
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