Cobb Salad with Green Goddess Dressing Recipe Print Page

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Photo by: Randy Mayor

Cobb Salad with Green Goddess Dressing

Prepare and refrigerate the dressing up to one hour before serving. The dressing also works as a delicious dip for grilled shrimp or cut-up vegetables.

Cooking Light MAY 2006

Yield: 4 servings

Ingredients

Dressing:
1/2 cup plain fat-free yogurt
1/4 cup reduced-fat mayonnaise
2 tablespoons chopped fresh flat-leaf parsley
3 tablespoons chopped green onions
1 tablespoon chopped fresh chives
3 tablespoons white wine vinegar
2 teaspoons anchovy paste
1 teaspoon chopped fresh tarragon
1/4 teaspoon freshly ground black pepper

1/8 teaspoon salt
1 garlic clove, minced
Salad:
8 cups torn romaine lettuce
1 cup trimmed watercress
1 1/2 cups chopped cooked chicken breast
2 tomatoes, each cut into 8 wedges (about 1 pound)
2 hard-cooked large eggs, each cut into 4 wedges
1/2 cup diced peeled avocado
1/4 cup (1 1/2 ounces) crumbled blue cheese

Preparation

To prepare dressing, place first 11 ingredients in a blender or food processor; process until smooth. Chill.

To prepare salad, combine lettuce and watercress in a large bowl. Place 2 cups lettuce mixture on each of 4 plates. Arrange 6 tablespoons chicken, 4 tomato wedges, 2 egg wedges, 2 tablespoons avocado, and 1 tablespoon cheese over each serving. Serve each salad with 1/4 cup dressing.

Nutritional Information

Amount per serving

Calories: 273
Calories from fat: 39%
Fat: 11.8g
Saturated fat: 3.6g
Monounsaturated fat: 4.3g
Polyunsaturated fat: 2.5g
Protein: 25.7g
Carbohydrate: 16.3g
Fiber: 3.8g
Cholesterol: 158mg
Iron: 3.2mg
Sodium: 637mg
Calcium: 196mg

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Cobb Salad with Green Goddess Dressing recipe