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Green goddess garden salad

Green goddess garden salad

0
Points®
Total Time
20 min
Prep
20 min
Cook
0 min
Serves
4
Difficulty
Easy
Double the amount of dressing and refrigerate half for up to 3 days to use for a chicken or seafood salad later in the week.

Ingredients

Plain fat free yogurt

¾ cup(s)

Chives

¼ cup(s), fresh, snipped

Dill

2 Tbsp, fresh, chopped

Scallions

1 medium, thinly sliced

Fresh mint leaves

1 tsp, chopped

Table salt

½ tsp

Black pepper

¼ tsp, freshly ground

Spinach

1 bunch(es), roughly torn

Romaine lettuce heart

1 heart(s), roughly torn

Fresh watercress

1 bunch(es), stemmed

Snow peas

1 cup(s), whole, trimmed

Cucumber

1 medium, seeded and thinly sliced

Carrots

1 medium, grated

Red bell pepper

1 medium, seeded and diced

Instructions

  1. To prepare the dressing, puree the yogurt, chives, dill, scallion, mint, salt, and pepper in a blender or food processor.
  2. To prepare the salad, combine the spinach, romaine, watercress, snow peas, cucumber, carrot, and bell pepper in a large bowl. Add the dressing and toss to combine. Serve at once.
  3. Serving size: about 2 cups

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