Time: 15 min.
Complexity: easily
Servings: 6 - 8

Salad greens are a delicious and healthy addition to almost any dish. Thin slices of crisp radish make a wonderful companion, and to keep the salad from feeling boring, complement it with toasted sunflower seeds and Green Goddess dressing. Made with mayonnaise and sour cream, chopped fragrant parsley and tarragon, it perfectly transforms salad greens, infusing them with vibrant flavors and a burst of caper flair. This dressing can also be used as a dip for raw vegetables or served as an appetizer before a main meal.

Ingredients:

• 6 small heads of lettuce, torn into large pieces
• 4 cups arugula (about 100 g)
• 8 radishes, thinly sliced
• 2 cucumbers, thinly sliced
• 1/4 cup salted roasted sunflower seeds
• 3/4 cup Green Goddess dressing, recipe below

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

leaf lettuce, arugula, cucumbers, radish, sunflower seeds

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Preparation:

Step 1
• In a large bowl, combine the lettuce, arugula, radishes, cucumbers, and sunflower seeds. Add the dressing, season with salt and pepper, and toss gently.
Step 2

• Green Goddess Gas Station

  
  In a blender, combine 0.5 cups each mayonnaise and sour cream, 1/3 cup each chopped parsley and green onions, and 1/4 cup finely chopped tarragon. Add 2 anchovy fillets, 1 minced garlic clove, 1 tablespoon capers, the juice of 1 lemon, 0.5 teaspoon coarse salt, and a pinch of ground black pepper; blend until smooth.

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