Butter Lettuce and Escarole Salad with Green Goddess Dressing

Photo: Quentin Bacon
Prep: 10 minutes.
Makes 4 servings (serving size: 2 cups salad and 2 tablespoons dressing)


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4 tablespoons plain low-fat yogurt
2 tablespoons light sour cream
1 teaspoon tarragon or white wine vinegar
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh dill
2 chopped scallions, green part only
1/2 teaspoon anchovy paste
5 cups torn butter lettuce (1 head)
3 cups torn escarole (1 head)
1 cup frozen peas, thawed
2 ounces thinly sliced ricotta salata
2 tablespoons pine nuts, toasted


1. Combine yogurt and next 6 ingredients (through anchovy paste) in a food processor; purée until smooth.

2. Toss salad greens, peas, and ricotta salata in a bowl; drizzle with dressing. Sprinkle with pine nuts; serve.

Created date

February 2011

Nutritional Information

Calories 137
Fat 7 g
Satfat 3 g
Monofat 1 g
Polyfat 2 g
Protein 8 g
Carbohydrate 11 g
Fiber 4 g
Cholesterol 11 mg
Iron 2 mg
Sodium 231 mg
Calcium 152 mg