WEIGHT WATCHERS SALAD DRESSING RECIPES

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COBB SALAD WITH GREEN GODDESS DRESSING | RECIPES | …



Cobb Salad with Green Goddess Dressing | Recipes | … image

Like so many of our classic salads, this one comes from 1920s California. To seed the tomatoes, just cut them in half horizontally, then squeeze out and discard the seeds. We prefer Hass avocados for this recipe, and not just because of their Californian origins but because they have a buttery taste and velvety texture which compliments the crisp components of the salad. Bob Cobb, of the famed Brown Derby restaurant in Hollywood, is said to have created the salad out of leftovers in the refrigerator. The dressing, named to honor the actor George Arliss and a play he starred in, The Green Goddess, hails from San Francisco’s Palace Hotel.

Provided by WEIGHTWATCHERS.COM

Categories     Lunch,Dinner

Total Time 19 minutes

Prep Time 15 minutes

Cook Time 4 minutes

Yield 4 servings

Number Of Ingredients 15

4 slice(s) Uncooked turkey bacon
3 cup(s) Iceberg lettuce chopped
1 cup(s) Arugula chopped
8 oz Cooked skinless boneless chicken breast(s) chopped
3 large egg(s) Egg(s) hard-cooked, chopped
8 oz Avocado Hass, peeled and chopped
4 medium Plum tomato(es) seeded and chopped
0.5 cup(s) Plain fat free yogurt
0.25 cup(s) Fat free mayonnaise
0.5 cup(s) Fresh parsley chopped
0.25 cup(s) Chives chopped
1 medium Uncooked scallion(s)
1 tsp White wine vinegar
0.25 tsp Table salt
0.125 tsp Black pepper freshly ground

Steps:

  • Heat a medium nonstick skillet over medium heat. Add the bacon and cook until crisp. Drain the bacon on paper towels until it's cool enough to handle, and then coarsely chop it.
  • Arrange the lettuce and arugula on a platter. Top with the chicken, egg, avocado, tomatoes, and bacon.
  • To prepare the dressing, place the yogurt, mayonnaise, parsley, chives, scallion, vinegar, salt, and pepper in a blender; pulse until smooth.
  • Lightly drizzle half of the dressing over the salad and serve at once, passing the remaining dressing separately.
  • Per serving: 1 1⁄2 cups salad with 1⁄4 cup dressing.

Nutrition Facts : Calories 157 kcal

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