Green Goddess Salad

recipe

Yield:

Makes 6 main-dish servings

Recipe from

Sunset

Nutritional Information

Calories 446
Caloriesfromfat 63 %
Protein 27 g
Fat 31 g
Satfat 4.8 g
Carbohydrate 15 g
Fiber 3.7 g
Sodium 944 mg
Cholesterol 210 mg

Ingredients

1 head iceberg lettuce (1 lb.), rinsed and drained
1 head radicchio (1/3 lb.), rinsed and drained
1 can (15 oz.) artichoke bottoms, drained
1 1/4 pounds shelled cooked tiny shrimp, rinsed and drained
1 1/2 cups cherry or pear-shaped tomatoes (red, yellow, or a combination), rinsed, stemmed, and halved if larger than 1 inch
Paper-thin red onion rings
Fresh tarragon sprigs
Breadsticks
Salt and pepper

Preparation

1. Cut iceberg lettuce lengthwise through core into 6 equal wedges. Also cut radicchio lengthwise into 6 equal wedges. Rinse and drain greens. Arrange 1 lettuce and 1 radicchio wedge on each dinner plate.

2. Place 1 artichoke bottom, cup side up, beside lettuce on each plate; reserve any extra for other uses. Mound shrimp equally in artichokes on plates, letting shrimp spill over edges. Arrange tomatoes alongside.

3. Spoon about half the Green Goddess dressing equally over salads. Garnish with onion rings, tarragon sprigs, and breadsticks. Offer remaining dressing and salt and pepper to add to taste.