Butter Lettuce and Escarole Salad with Green Goddess Dressing

Name: Butter Lettuce and Escarole Salad with Green Goddess Dressing
Yield: Makes 4 servings (serving size: 2 cups salad and 2 tablespoons dressing)
Ingredients: 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

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Prep: 10 minutes.Low-fat yogurt, light sour cream, vinegar, and fresh herbs make this low-cal dressing taste decadent.

By Lori Powell

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Butter Lettuce and Escarole Salad with Green Goddess Dressing

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Butter Lettuce and Escarole Salad with Green Goddess Dressing

Gallery

Recipe Summary test

Ingredients

Directions

Nutrition Facts

Reviews

All Reviews for Butter Lettuce and Escarole Salad with Green Goddess Dressing