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Butter Lettuce and Escarole Salad with Green Goddess Dressing

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

Ingredients

  • 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

Nutrition 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

How to Make It

  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.