Butter Lettuce and Escarole Salad with Green Goddess Dressing

Butter Lettuce and Escarole Salad with Green Goddess Dressing Photo: Quentin Bacon; Stylist: Sarah Cave


  • 4 tablespoons plain low-fat yogurt
  • 2 tablespoons light sour cream
  • 1 teaspoon tarragon or white wine vinegar
  • 1 tablespoon chopped fresh tarragon
  • 1 tablespoon chopped fresh dill
  • 2 chopped scallions, green part only
  • 1/2 teaspoon anchovy paste
  • 5 cups torn butter lettuce (1 head)
  • 3 cups torn escarole (1 head)
  • 1 cup frozen peas, thawed
  • 2 ounces thinly sliced ricotta salata
  • 2 tablespoons pine nuts, toasted


1. Combine yogurt and next 6 ingredients (through anchovy paste) in a food processor; purée until smooth.

2. Toss salad greens, peas, and ricotta salata in a bowl; drizzle with dressing. Sprinkle with pine nuts; serve.

    Prep: 10 minutes.
  • Yield: Makes 4 servings (serving size: 2 cups salad and 2 tablespoons dressing)

Nutritional Information

Calories per serving: 137
Fat per serving: 7g
Saturated fat per serving: 3g
Monounsaturated fat per serving: 1g
Polyunsaturated fat per serving: 2g
Protein per serving: 8g
Carbohydrate per serving: 11g
Fiber per serving: 4g
Cholesterol per serving: 11mg
Iron per serving: 2mg
Sodium per serving: 231mg
Calcium per serving: 152mg

Good to Know

Low-fat yogurt, light sour cream, vinegar, and fresh herbs make this low-cal dressing taste decadent.