Butter Lettuce and Escarole Salad with Green Goddess Dressing

Butter-lettuce-escarole-salad-l

Course Salads

Ingredients in this Recipe

1 cup frozen peas, thawed
1 tablespoon chopped fresh dill
1 teaspoon tarragon or white wine vinegar
1/2 teaspoon anchovy paste
2 chopped scallions, green part only
2 ounces thinly sliced ricotta salata
2 tablespoons light sour cream
2 tablespoons pine nuts, toasted
3 cups torn escarole (1 head)
4 tablespoons plain low fat yogurt
5 cups torn butter lettuce (1 head)

Recipe Preparation

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