Boston Lettuce Salad with Green Goddess Dressing
This creamy, herby dressing coats tender greens perfectly. For less fat, use light mayonnaise and sour cream.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 135 |
| pro | 2 g |
| total fat | 13 g |
| sat. fat | 3 g |
| carb | 3 g |
| fibre | 1 g |
| chol | 11 mg |
| sodium | 168 mg |
| % RDI: | - |
| calcium | 6% |
| iron | 7% |
| vit A | 17% |
| vit C | 28% |
| folate | 27% |
-
6 cups (1.5 L) torn Boston or Bibb lettuce
2 cups (500 mL) baby arugula or baby spinach
4 radishes, thinly sliced
Green Goddess Dressing:
1 anchovy fillet (or 1 tsp/ 5 mL anchovy paste), optional
1 cup (250 mL) chopped fresh parsley
1/2 cup (125 mL) each sour cream and mayonnaise
2 tbsp (25 mL) thinly sliced fresh chives or green onions
2 tbsp (25 mL) white wine vinegar
1 tbsp (15 mL) dried tarragon
1/4 tsp (1 mL) each salt and pepper
Preparation:
Green Goddess Dressing: If using anchovy, soak in cold water for 5 minutes; drain, pat dry and finely chop.
In food processor, pulse together parsley, sour cream, mayonnaise, chives, vinegar, tarragon, salt, pepper, and anchovy (if using); whirl until smooth. (Make ahead: Refrigerate in airtight container for up to 24 hours.)
In large bowl, toss together lettuce, arugula and radishes. Divide among salad bowls; spoon dressing over top.
In food processor, pulse together parsley, sour cream, mayonnaise, chives, vinegar, tarragon, salt, pepper, and anchovy (if using); whirl until smooth. (Make ahead: Refrigerate in airtight container for up to 24 hours.)
In large bowl, toss together lettuce, arugula and radishes. Divide among salad bowls; spoon dressing over top.
Source
Canadian Living Magazine: April 2008
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For more ideas on cooking with Real Cream, click here |
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