Photo of Green Goddess Garden Salad by WW

Green Goddess Garden Salad

Total Time
15 min
15 min
0 min
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.


Plain fat free yogurt

¾ cup(s)


¼ cup(s), fresh, snipped


2 Tbsp, fresh, chopped

Uncooked scallion(s)

1 medium, thinly sliced

Peppermint 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 heart(s)

1 heart(s), cleaned and torn

Fresh watercress

1 bunch(es), cleaned and stemmed

Snow peas

1 cup(s), fresh, trimmed


1 medium, seeded and thinly sliced

Uncooked carrot(s)

1 medium, grated

Sweet red pepper(s)

1 medium, seeded and diced


  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