Green Goddess Carrot Salad

This colorful carrot salad makes the perfect start to any summer meal. The Green Goddess dressing melts in your mouth while the carrots lend a sweet flavor to this salad. Carrots are loaded with vitamin A, antioxidants, and other nutrients. Studies suggest that eating more antioxidant-rich fruits and vegetables, such as carrots, can help reduce the risks of cancer and cardiovascular disease.

  • Ingredients
  • 1 lb. slim baby carrots, trimmed and cut lengthwise in half (or in quarters if large)
  • 1 tbsp. olive oil
  • 1 c. Green Goddess Dressing
  • 1 head Bibb lettuce, leaves separated and torn

Green Goddess Dressing

  • 3/4 c. buttermilk
  • 1/2 c. mayonnaise
  • 1/3 c. plain Greek yogurt
  • 4 anchovies or 2 tsp. anchovy paste
  • 2 tbsp. fresh lemon juice
  • 1 tbsp. Dijon mustard
  • 1 small clove garlic
  • Pinch of sugar
  • 3/4 tsp. salt
  • 1/4 tsp. pepper
  • 1/2 c. loosely packed fresh parsley
  • 1/4 c. packed fresh basil
  • 3 tbsp. fresh tarragon
  • 2 tbsp. snipped fresh chives

Directions

  1. Preheat oven to 425°F. On large rimmed baking sheet, toss carrots with olive oil and 1/2 teaspoon salt. Roast 20 to 25 minutes or until crisp-tender and edges are slightly caramelized; cool completely.
  2. Meanwhile, prepare Green Goddess Dressing:
    1. In blender, puree buttermilk, mayonnaise, Greek yogurt, anchovies or anchovy paste, lemon juice, Dijon mustard, garlic, pinch sugar, salt and pepper until smooth.
    2. Add parsley, basil, tarragon and chives; pulse until herbs are finely chopped. Makes about 2 cups; can be refrigerated up to 1 week.
  3. To serve, arrange carrots over lettuce. Drizzle with dressing.

We would like to thank Good Housekeeping for this heavenly salad.