Spinach And Fennel Salad With Low Fat Basil Green Goddess Dressi Recipes

CHOPPED GREEN GODDESS SALAD

Steps:

• Place chopped cabbage, cucumbers and green onions in a large bowl.
• Add all the dressing ingredients to a blender or food processor and blend until creamy with a bright green color.
• Pour the dressing over the prepared vegetables and toss to combine.
• Enjoy with tortilla chips, if desired.

GREEN GODDESS DRESSING

Steps:

• Add the yogurt, mayonnaise, basil, dill, parsley, chives, garlic, lemon zest, juice, vinegar, 1 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper to a blender. Puree until smooth, scraping down the sides with a rubber spatula as needed. Season with salt and pepper to taste. Refrigerate in an airtight container for up to 5 days; stir well before using.

BIBB SALAD WITH BASIL GREEN GODDESS DRESSING

Steps:

• Place the mayonnaise, scallions, basil, lemon juice, garlic, anchovy paste, salt and pepper in a blender and blend until smooth. Add the sour cream and process just until blended. (If not using immediately, refrigerate the dressing until ready to serve.)
• Cut each head of lettuce into quarters, remove some of the cores, and arrange on 6 salad plates. Cut the tomatoes into wedges and add to the plates. Pour on the dressing and serve.

FENNEL SPINACH SAUTE

Steps:

• In a large cast-iron or other heavy skillet, heat oil and butter over medium-high heat. Add fennel and onion; cook and stir until tender. Add garlic; cook 1 minute longer. Add remaining ingredients; cook and stir just until spinach is wilted, 4-5 minutes.

FENNEL SALAD WITH SOY GREEN GODDESS DRESSING

Steps:

• In a food processor or blender, puree the peas, soy milk, lemon juice, garlic, mint, basil, salt, and pepper. Chill.
• In a bowl, combine the fennel, cucumber, scallions, carrots, and greens. Toss the dressing with the salad. Sprinkle the soy sprouts and soy nuts over the salad. Serve immediately.

GREEN GODDESS DRESSING

Steps:

• In a blender, combine the parsley, watercress or spinach, tarragon, chives, garlic, anchovies, lemon juice, vinegar and canola or grapeseed oil. Blend until smooth, about two minutes. Add the mayonnaise, and blend again until smooth. Season to taste with salt and pepper.

SPINACH AND FENNEL SALAD

Steps:

• Remove thick stalks from spinach and tear leaves into salad bowl.
• Trim leaves from fennel and reserve.
• Slice fennel bulb and add with nuts to the bowl.
• Put olive oil and seasonings in a jar with a tight-fitting lid, shake well to blend.
• Just before serving, pour the dressing over the salad and toss well to coat.
• Garnish with fennel leaves.

SPINACH AND FENNEL SALAD WITH LOW-FAT BASIL GREEN GODDESS DRESSI

Steps:

• Put the salad ingredients in a large bowl and toss.
• Put the mayonnaise, lemon juice, fish sauce, scallions, basil, garlic and pepper in a blender. Blend until smooth.
• Add the yogurt and pulse until combined.
• Dress the salad and toss, or serve it on the side.