Green Goddess Chopped Salad
- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 437
- Total Fat
- 39 g
- Saturated Fat
- 7 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 7 g
- Sugar
- 6 g
- Protein
- 11 g
- Cholesterol
- 12 mg
- Sodium
- 310 mg
- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 437
- Total Fat
- 39 g
- Saturated Fat
- 7 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 7 g
- Sugar
- 6 g
- Protein
- 11 g
- Cholesterol
- 12 mg
- Sodium
- 310 mg
Ingredients
Dressing:
Salad:
Best Ever Pesto:
Directions
- For the dressing: Add the basil, spinach, Parmesan, pesto, salt, pepper, green onions, jalapeños, lemon zest and lemon juice to a blender. Blend to combine, then slowly drizzle in the olive oil while blending.
- For the salad: Add the romaine, spinach, cabbage, peas, celery and cucumber to a bowl and toss with the dressing. Place the butter lettuce leaves on a platter and arrange the salad over the top. Garnish with the halved cherry tomatoes and sprinkle with the salt and pepper; serve.
Best Ever Pesto:
- In a dry skillet over medium heat, toast the pine nuts, shaking the skillet until they just start to become golden, 3 to 4 minutes. Transfer to a plate to cool slightly.
- Meanwhile, to a food processor, add the basil, oregano, pecorino, garlic, lemon zest, lemon juice, salt and pepper. Add the pine nuts and process. With the machine running, slowly drizzle in the olive oil until everything is combined.
Cook’s Note
If you don't need all the pesto at once, transfer it, a tablespoon at a time, to the wells of an ice cube tray for individual portions. Place in the freezer until the pesto is frozen, about 3 hours. Remove the pesto cubes from the ice cube tray and store them in the freezer in a resealable plastic bag until needed.
