Green Goddess Dressing with Seafood Salad
Omit the seafood to serve this salad as a side dish. Add interest by using a combination of available salad greens--from tender to spicy.
Ingredients
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4 cups mesclun or torn mixed salad greens
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1 medium fennel bulb, cut into very thin wedges (1-1/2 cups)
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1 stalk celery, sliced (1/2 cup)
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6 ounces fresh or frozen peeled, cooked shrimp
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6 ounces cooked lobster meat, cut into bite-sized pieces
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3/4 cup packed fresh parsley springs
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1/3 cup mayonnaise or salad dressing
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3 tablespoons dairy sour cream
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3 tablespoons plain low-fat yogurt
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3 tablespoons sliced green onion
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1 tablespoon vinegar
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1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
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2 teaspoons anchovy paste or 1 large anchovy fillet, cut up
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1 clove garlic, halved
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1 teaspoon snipped fresh tarragon or 1/4 teaspoon dried tarragon, crushed
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Borage flowers or other edible flowers (optional)
Directions
1.
In a large salad bowl toss together salad greens, fennel, and celery. Top with shrimp and lobster. Set aside.
2.
In a food processor bowl or blender container combine parsley, mayonnaise or salad dressing, sour cream, yogurt, green onion, vinegar, basil, anchovy paste or anchovy, garlic, and tarragon. Cover and process or blend until nearly smooth.
3.
Drizzle 1/4 cup of the dressing over salad. Toss gently. Top with edible flowers, if desired. Serve immediately. Pass remaining salad dressing. Makes 4 main-dish servings.
Nutrition information
Calories 276, Total Fat 19 g, Saturated Fat 4 g, Cholesterol 127 mg, Sodium 440 mg, Carbohydrate 8 g, Fiber 10 g, Protein 21 g. Daily Values: Vitamin A 25%, Vitamin C 55%, Calcium 12%, Iron 20%.
Percent Daily Values are based on a 2,000 calorie diet
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