Friday, September 9, 2011

Green Goddess Salad

Green Goddess Salad
From EatingWell: EatingWell Comfort Foods Made Healthy: The Classic Makeover Cookbook (2009)
This gorgeous salad combines fresh shrimp, cucumber, artichoke hearts and cherry tomatoes with homemade green
goddess dressing. The dressing is beautifully green and creamy with avocado (loaded with good-for-you fats) and
fresh herbs. Buttermilk and a dash of rice vinegar add tang.
4 servings | Active Time: 30 minutes | Total Time: 30 minutes
1/2 avocado, peeled and pitted
3/4 cup nonfat buttermilk
2 tablespoons chopped fresh herbs, such as tarragon, sorrel and/or chives
2 teaspoons tarragon vinegar, or white-wine vinegar
1 teaspoon anchovy paste, or minced anchovy fillet
8 cups bite-size pieces green leaf lettuce
12 ounces peeled and deveined cooked shrimp, (21-25 per pound; see Ingredient note)
1/2 cucumber, sliced
1 cup cherry or grape tomatoes
1 cup canned chickpeas, rinsed
1 cup rinsed and chopped canned artichoke hearts
1/2 cup chopped celery
1. Puree avocado, buttermilk, herbs, vinegar and anchovy in a blender until smooth.
2. Divide lettuce among 4 plates. Top with shrimp, cucumber, tomatoes, chickpeas, artichoke hearts and celery.
Drizzle the dressing over the salads.
Per serving : 292 Calories; 7 g Fat; 1 g Sat; 3 g Mono; 134 mg Cholesterol; 31 g Carbohydrates; 28 g Protein; 9 g Fiber;
790 mg Sodium; 843 mg Potassium
1 1/2 Carbohydrate Serving
Exchanges: 1 starch, 2 vegetable, 3 lean meat
Tips & Notes
Make Ahead Tip: Cover and refrigerate the dressing (Step 1) for up to 1 day.
Ingredient note: Shrimp is usually sold by the number needed to make one pound. For example, “21-25 count”
means there will be 21 to 25 shrimp in a pound. Size names, such as “large” or “extra large,” are not
standardized, so to be sure you're getting the size you want, order by the count (or number) per pound. Both
wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly.
Fortunately, it is possible to buy shrimp that have been raised or caught with sound environmental practices.
Look for fresh or frozen shrimp certified by an independent agency, such as Wild American Shrimp or Marine
Stewardship Council. If you can't find certified shrimp, choose wild-caught shrimp from North America—it's
more likely to be sustainably caught

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