Green Goddess Dressing with Seafood Salad
cups mesclun or torn mixed salad greens
medium fennel bulb, cut into very thin wedges (1-1/2 cups)
stalk celery, sliced (1/2 cup)
ounces fresh or frozen peeled, cooked shrimp
ounces cooked lobster meat, cut into bite-sized pieces
cup packed fresh parsley springs
cup mayonnaise or salad dressing
tablespoons dairy sour cream
tablespoons plain low-fat yogurt
tablespoons sliced green onion
teaspoons anchovy paste or 1 large anchovy fillet, cut up
clove garlic, halved
Borage flowers or other edible flowers (optional)
- In a large salad bowl toss together salad greens, fennel, and celery. Top with shrimp and lobster. Set aside.
- In a food processor bowl or blender container combine parsley, mayonnaise or salad dressing, sour cream, yogurt, green onion, vinegar, basil, anchovy paste or anchovy, garlic, and tarragon. Cover and process or blend until nearly smooth.
- Drizzle 1/4 cup of the dressing over salad. Toss gently. Top with edible flowers, if desired. Serve immediately. Pass remaining salad dressing. Makes 4 main-dish servings.
Nutrition Facts(Green Goddess Dressing with Seafood Salad)
- Per serving:
- 276 kcal cal.,
- 19 g fat
- (4 g sat. fat,
- 127 mg chol.,
- 440 mg sodium,
- 8 g carb.,
- 10 g fiber,
- 21 g pro.
- Percent Daily Values are based on a 2,000 calorie diet