Chopped Green Goddess Salad Food

GREEN GODDESS WEDGE SALAD

Green Goddess Wedge Salad image

Provided by Food Network Kitchen

Time 25m

Yield 6 servings

Number Of Ingredients 24

Ingredients

1 1/4 cups packed fresh watercress (or baby spinach)
3/4 cup packed fresh parsley
1/4 cup roughly chopped fresh chervil (or more parsley)
1/4 cup roughly chopped fresh tarragon
3 tablespoons roughly chopped fresh chives
2 teaspoons capers
2 anchovy fillets
1 small clove garlic
2 scallions, chopped
Pinch of sugar
2 tablespoons fresh lemon juice
4 teaspoons white wine vinegar
1 1/2 teaspoons Dijon mustard
1 1/2 teaspoons Worcestershire sauce
2/3 cup mayonnaise
1/2 ripe avocado
Kosher salt and freshly ground pepper
3 strips thick-cut bacon
1 1/2 heads iceberg lettuce, cut into 6 wedges
Kosher salt and freshly ground pepper
1/2 ripe avocado, diced
1/4 cup small chervil sprigs
2 tablespoons finely chopped chives
1 scallion very thinly sliced

Steps:

Make the dressing: Combine the watercress, parsley, chervil, tarragon, chives, capers, anchovies, garlic, scallions and sugar in a blender or food processor.
Add the lemon juice, vinegar, mustard, Worcestershire sauce, mayonnaise and avocado and puree until pale green and very smooth; if too thick, thin with water 1 teaspoon at a time. Season with salt and pepper as needed.
Make the salad: Cook the bacon in a medium nonstick skillet over medium heat until browned and crisp, turning, about 5 minutes. Drain on a paper towel-lined plate, then crumble.
Arrange the iceberg lettuce wedges on a platter and season with salt and pepper. Spoon some dressing over the lettuce. Top with the diced avocado, bacon, chervil, chives and scallions.

GREEN GODDESS SALAD

Green goddess salad image

Get plenty of green veg with this vibrant summer salad - it provides two of your 5-a-day

Provided by Esther Clark

Categories Lunch, side

Time 20m

Number Of Ingredients 12

Ingredients

1 pointed spring cabbage, finely chopped
1 iceberg or romano lettuce, finely chopped
1 cucumber, finely chopped
1 spring onion, thinly sliced
70g cashews, toasted in a dry frying pan
2 lemons, juiced
1 tbsp white wine vinegar
120ml extra virgin olive oil
100ml oat milk
1 bunch of basil
½ small bunch of mint
1 tbsp nutritional yeast

Steps:

Toss the cabbage, lettuce, cucumber and spring onion together in a large bowl with a large pinch of salt.
Tip all of the ingredients for the dressing into a blender and blitz with 1 tsp salt until smooth and creamy. Pour the dressing over the salad and toss gently to combine. Taste for seasoning, then spread out on a large serving plate.

Nutrition Facts : Calories 227 calories, Fat 20 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.67 milligram of sodium

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