Photo of Green goddess garden salad by WW

Green goddess garden salad

1
0
0
SmartPoints® value per serving
Total Time
15 min
Prep
15 min
Cook
0 min
Serves
4
Difficulty
Easy
Invented in the 1920s at San Francisco’s Palace Hotel, Green Goddess dressing has become a staple in the lore of American salads. Our version, with tangy fat-free yogurt, contains all the traditional fresh herbs that give the dressing its vibrant green color and bracing taste. It pairs perfectly for the salad that contains a fresh mix of fresh spinach, romaine lettuce, watercress, carrots, cucumbers, carrots, and sweet red peppers. 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

uncooked scallion(s)

1 medium, thinly sliced

mint leaves

1 tsp, fresh, chopped

table salt

½ tsp

black pepper

¼ tsp, freshly ground

fresh spinach

1 bunch(es), cleaned and torn

romaine lettuce

1 head(s), cleaned and torn

fresh watercress

1 bunch(es), cleaned and stemmed

snow peas

1 cup(s), fresh, trimmed

cucumber(s)

1 medium, seeded and thinly sliced

uncooked carrot(s)

1 medium, grated

sweet red pepper(s)

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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