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Green Goddess Salad

Green Goddess Salad

Sunset JUNE 2001

  • Yield: Makes 6 main-dish servings


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 446
  • Calories from fat: 63%
  • Protein: 27g
  • Fat: 31g
  • Saturated fat: 4.8g
  • Carbohydrate: 15g
  • Fiber: 3.7g
  • Sodium: 944mg
  • Cholesterol: 210mg

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Green Goddess Salad recipe