Boston Lettuce Salad with Green Goddess Dressing

Author: Canadian Living

This creamy, herby dressing coats tender greens perfectly. For less fat, use light mayonnaise and sour cream.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: April 2008

Ingredients

  • 6 cups (15 l) 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 tablespoons thinly sliced fresh chives or green onions
  • 2 tablespoons white wine vinegar
  • 1 tablespoon dried tarragon
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Method

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.

Nutritional facts Per serving: about

  • Sodium 168 mg
  • Protein 2 g
  • Calories 135.0
  • Total fat 13 g
  • Cholesterol 11 mg
  • Saturated fat 3 g
  • Total carbohydrate 3 g

%RDI

  • Iron 7.0
  • Fibre 0.0
  • Folate 27.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 17.0
  • Vitamin C 28.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Boston Lettuce Salad with Green Goddess Dressing

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