GREEN GODDESS DRESSING

By jarren

Ingredients

• 1/2 cup flat-leaf spinach leaves
• 1/4 cup Italian flat-leaf parsley leaves, plus additional for garnish
• 1 garlic clove, minced
• 2 anchovy fillets
• 1 tbsp capers
• 1 green onions, green and white parts included
• 2 sprigs fresh tarragon leaves
• 1/2 cup low-fat Greek yogurt
• 1 tbsp mayonnaise
• 1/4 tsp black pepper
• 1/2 head iceberg lettuce
• 1 tomato, diced

Preparation

Step 1

Place the spinach, parsley, garlic, anchovy fillets, capers, scallions and tarragon in a blender or food processor and process until smooth.

Add the yogurt, mayonnaise and pepper. Mix by hand to combine. Transfer to a serving bowl, cover and refrigerate for up to 1 week or serve immediately. Garnish with additional parsley leaves.

Place half of the lettuce and half of the diced tomatoes on 2 plates. Top each with half the dressing. Serves 2

** Makes a great dip for endive leaves.