Cobb Salad with Green Goddess Dressing

Prepare and refrigerate the dressing up to one hour before serving. The dressing also works as a delicious dip for grilled shrimp or cut-up vegetables.

Yield: 4 servings

Ingredients

• Dressing:
• 1/2  cup  plain fat-free yogurt
• 1/4  cup  reduced-fat mayonnaise
• 2  tablespoons  chopped fresh flat-leaf parsley
• 3  tablespoons  chopped green onions
• 1  tablespoon  chopped fresh chives
• 3  tablespoons  white wine vinegar
• 2  teaspoons  anchovy paste
• 1  teaspoon  chopped fresh tarragon
• 1/4  teaspoon  freshly ground black pepper
• 1/8  teaspoon  salt
• 1  garlic clove, minced
• 
  Salad:
• 8  cups  torn romaine lettuce
• 1  cup  trimmed watercress
• 1 1/2  cups  chopped cooked chicken breast
• 2  tomatoes, each cut into 8 wedges (about 1 pound)
• 2  hard-cooked large eggs, each cut into 4 wedges
• 1/2  cup  diced peeled avocado
• 1/4  cup  (1 1/2 ounces) crumbled blue cheese

Preparation

To prepare dressing, place first 11 ingredients in a blender or food processor; process until smooth. Chill.

To prepare salad, combine lettuce and watercress in a large bowl. Place 2 cups lettuce mixture on each of 4 plates. Arrange 6 tablespoons chicken, 4 tomato wedges, 2 egg wedges, 2 tablespoons avocado, and 1 tablespoon cheese over each serving. Serve each salad with 1/4 cup dressing.

Nutritional Information

Calories:

273 (39% from fat)

Fat:

11.8g (sat 3.6g,mono 4.3g,poly 2.5g)

Protein:

25.7g

Carbohydrate:

16.3g

Fiber:

3.8g

Cholesterol:

158mg

Iron:

3.2mg

Sodium:

637mg

Calcium:

196mg