Cobb Salad with Green Goddess Dressing
(Main Course Salad 3)

INGREDIENTS (Dressing)

1/2 cup plain fat-free yogurt
1/4 cup reduced-fat mayonnaise
2 tablespoons chopped fresh flat-leaf parsley
3 tablespoons chopped green onions
1 tablespoon chopped fresh chives
3 tablespoons white wine vinegar
2 teaspoons anchovy paste
1 teaspoon chopped fresh tarragon
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
1 garlic clove, minced

INGREDIENTS (Salad)

8 cups torn romaine lettuce
1 cup trimmed watercress
1 1/2 cups chopped cooked chicken breast
2 tomatoes, each cut into 8 wedges (about 1 pound)
2 hard-cooked large eggs, each cut into 4 wedges
1/2 cup diced peeled avocado
1/4 cup (1 1/2 ounces) crumbled blue cheese

DIRECTIONS

To prepare dressing, place first 11 ingredients in a blender or food processor; process until smooth. Chill.

To prepare salad, combine lettuce and watercress in a large bowl. Place 2 cups lettuce mixture on each of 4 plates. Arrange 6 tablespoons chicken, 4 tomato wedges, 2 egg wedges, 2 tablespoons avocado, and 1 tablespoon cheese over each serving. Serve each salad with 1/4 cup dressing.

Calories: 273 (39% from fat). Fat: 11.8g (sat 3.6g, mono 4.3g, poly 2.5g). Protein: 25.7g. Carbohydrate: 16.3g. Fiber: 3.8g. Cholesterol: 158mg. Iron: 3.2mg. Sodium: 637mg. Calcium: 196mg.

SERVINGS: 4

Prepare and refrigerate the dressing up to one hour before serving. The dressing also works as a delicious dip for grilled shrimp or cut-up vegetables.

Recipe from Cooking Light, MAY 2006.