In a large salad bowl, toss lettuce, cherry tomatoes, and almonds. Drizzle with the Green Goddess Dressing and season with salt, pepper, and then toss again. Serve on plates and top with more almonds and a sprinkling of feta.
Add the parsley, tarragon, basil, shallot, garlic, buttermilk, light sour cream, vinegar, and lemon juice to a blender or food processor and blend until smooth.
Leftover dressing can be stored in the refrigerator for 3 days.
Recipe courtesy of the Neelys