Butter Lettuce and Escarole Salad with Green Goddess Dressing

Prep: 10 minutes.

Yield: Makes 4 servings (serving size: 2 cups salad and 2 tablespoons dressing)
Recipe from Health

Nutritional Information

Amount per serving
  • Calories: 137
  • Fat: 7g
  • Saturated fat: 3g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 2g
  • Protein: 8g
  • Carbohydrate: 11g
  • Fiber: 4g
  • Cholesterol: 11mg
  • Iron: 2mg
  • Sodium: 231mg
  • Calcium: 152mg


  • 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. 1. Combine yogurt and next 6 ingredients (through anchovy paste) in a food processor; purée until smooth.
  2. 2. Toss salad greens, peas, and ricotta salata in a bowl; drizzle with dressing. Sprinkle with pine nuts; serve.
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