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Randy Mayor 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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