Green Goddess Carrot Salad

by MLN Staff

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.

 

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