Boston Lettuce Salad with Green Goddess Dressing
74 people added this to their Recipe Box
This recipe makes 8 servings
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 |
This creamy, herby dressing coats tender greens perfectly. For less fat, use light mayonnaise and sour cream.
Ingredients
- 6 cups (1.5 L) torn Boston or Bibb lettuce
- 2 cups 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 chopped fresh parsley
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 2 tbsp thinly sliced fresh chives or green onions
- 2 tbsp white wine vinegar
- 1 tbsp dried tarragon
- 1/4 tsp salt
- 1/4 tsp 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
- Keywords : Lunch; Brunch; Main Course; Salad; Refrigerate/Chill; Lettuce; Mayonnaise; Sour Cream; Spinach; Radishes;
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