We love salad dinners during warm weather. This salad varies a lot depending on what looks best at farmers market. The dressing is really delicious regardless of what it’s on.
Green Goddess Salad and Dressing
Servings: 8
Ingredients
Dressing
- 1 cup fresh parsley leaves and tender stems
- 1 cup spinach or other tender greens
- 2 tbsp fresh tarragon leaves
- 3 tbsp fresh chives
- 2 cloves garlic coarsely chopped
- 2 anchovy filets or 1 tbsp anchovy paste or use kalamata olives for vegetarian version
- 1½ tbsp champagne or sherry vinegar
- ½ cup oil (canola, avocado or other neutral flavored oil)
- ½ cup mayonnaise
- kosher salt and pepper to taste
Salad
- 8 cups mixed tender greens (lettuce, spinach, baby chard or kale) chopped in bite sized pieces
- 1 cup sugar snap peas chopped
- 1 cup asparagus spears chopped and blanched
- 1 cup green beans or romano beans chopped and blanched
- ¼ cup scallions thinly sliced
- 1 pint cherry tomatoes halved
- 1 cup shelled English peas
- 3 Persian cucumbers peeled (if desired) and thinly sliced
- 4 hard cooked eggs peeled and sliced (optional)
Instructions
Dressing
- Combine dressing ingredients in a blender and puree together until smooth and vibrant green. Adjust seasonings to taste. Refrigerate for an hour or so before serving to allow flavors to meld.
Salad
- Layer or toss salad ingredients, except eggs. Top with sliced eggs and serve with dressing on the side.
Notes
You can also add rotisserie chicken as a topping or serve alongside a protein. We often leave off the eggs and just have the salad – it’s filling enough for a dinner by itself for us. Use whatever veggies you have on hand – the dressing is also good on cauliflower, broccoli or other vegetables.