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Green Goddess Dressing with Seafood Salad

Makes: 4 servings
Start to Finish 30 mins
Green Goddess Dressing with Seafood Salad
Ingredients
  • 4  cups  mesclun or torn mixed salad greens
  • 1  medium fennel bulb, cut into very thin wedges (1-1/2 cups)
  • 1  stalk celery, sliced (1/2 cup)
  • 6  ounces  fresh or frozen peeled, cooked shrimp
  • 6  ounces  cooked lobster meat, cut into bite-sized pieces
  • 3/4  cup  packed fresh parsley springs
  • 1/3  cup  mayonnaise or salad dressing
  • 3  tablespoons  dairy sour cream
  • 3  tablespoons  plain low-fat yogurt
  • 3  tablespoons  sliced green onion
  • 1  tablespoon  vinegar
  • 1  tablespoon  snipped fresh basil or 1 teaspoon dried basil, crushed
  • 2  teaspoons  anchovy paste or 1 large anchovy fillet, cut up
  • 1  clove garlic, halved
  • 1  teaspoon  snipped fresh tarragon or 1/4 teaspoon dried tarragon, crushed
  •  Borage flowers or other edible flowers (optional)
Directions

1. In a large salad bowl toss together salad greens, fennel, and celery. Top with shrimp and lobster. Set aside.

2. 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.

3. 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)
  • Servings Per Recipe 4,
  • cal. (kcal) 276,
  • Fat, total (g) 19,
  • chol. (mg) 127,
  • sat. fat (g) 4,
  • carb. (g) 8,
  • fiber (g) 10,
  • pro. (g) 21,
  • vit. A (RE) 258,
  • vit. C (mg) 32,
  • sodium (mg) 440,
  • calcium (mg) 121,
  • iron (mg) 4,
  • Percent Daily Values are based on a 2,000 calorie diet

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