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Garden Salad With Green Goddess Dressing

Ingredients
  Low fat cottage cheese 2 Cup (32 tbs)
  Nonfat mayonnaise 1⁄2 Cup (8 tbs)
  Lemon juice 2 Tablespoon
  Grated parmesan cheese 2 Tablespoon
  Minced shallots/Scallions 1 Tablespoon
  Minced fresh parsley 1 Tablespoon
  Dijon mustard 1 Teaspoon
  Dried tarragon 1⁄2 Teaspoon
  Ground black pepper 1⁄2 Teaspoon
  Garlic 1 Clove (5 gm), minced
  Mixed greens 6 Cup (96 tbs), torn into bite size pieces
  Thinly sliced carrots 2 Cup (32 tbs)
  Bite size broccoli florets 2 Cup (32 tbs)
  Cherry tomatoes 1 Pint, halved
  Sliced mushrooms 1 Cup (16 tbs)
Directions

In a food processor, puree the cottage cheese for 3 minutes, or until very smooth.
Transfer to a large bowl.
Whisk in the mayonnaise, lemon juice, Parmesan, shallots or scallions, parsley, mustard, tarragon, pepper and garlic.
Cover and refrigerate until needed.
In a large salad bowl, toss together the greens, carrots, broccoli, tomatoes and mushrooms.
Divide among individual plates.
Drizzle with the dressing.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Tossed
Dish: 
Salad
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Servings: 
6

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