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Cob Salad with Green Goddess Dressing Recipe

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This recipe for Cob Salad with Green Goddess Dressing, by , is from Ogert Ainos & Baba Juice, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Jennifer Garrison
Added: Tuesday, August 26, 2008
Category:
Category:
Ingredients:  
Ingredients:  
Dressing:
1/2 c. plain low fat yogurt
1/4 c. light mayo
2 T. chopped fresh flat leaf parsley
3 T. chopped green onions
1 T. chopped fresh chives
3 T. white wine vinegar
2 t. anchovy paste, or 2 anchovies, minced
1 t. chopped fresh tarragon
1/4 t. black pepper
1/8 t. salt
1 garlic clove, minced
Salad:
8 c. torn romaine lettuce
1 1/2 c. chopped cooked chicken breast
2 tomatoes, cut into wedges
2 large eggs, hardcooked and sliced
1/2 c. diced avocado
1/4 c. crumbled blue cheese
Directions:
Directions:
To prepare dressing, place first 11 ingredients in a food processor, process until smooth. Chill. To prepare salad, put lettuce on a large platter, arrange chicken, tomato wedges, egg slices, avocado and cheese over lettuce. Serve with dressing.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
The anchovies are necessary in this dressing. Try it, you will like it!

 

 

 

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