Wedge Salad with 3-Herb Green Goddess Dressing
  • 1 ripe avocodo
  • 1 cup packed Italian parsley leaves
  • ¼ cup fresh tarragon leaves
  • ¼ cup fresh chives, chopped
  • 2 cloves garlic, chopped
  • 3 green onions, chopped
  • juice of 1 lime (1/4 cup)
  • ⅓ cup canola oil
  • 1 tsp anchovy paste
  • 1 tsp honey
  • dash of salt and pepper
  • ½ cup Greek yogurt
  • ½ - ¾ cup water
  • 1 head iceberg lettuce
  • 4 slices of bacon, cooked, chopped
  • ¼ cup slivered red onion
  • ½ cup feta cheese, crumbled
  • 10-12 cherry tomatoes, halved
  1. Place all Green Goddess Dressing ingredients in a blender and blend until smooth. At this point it will be thick, making a great sauce for pasta or a dip for veggies. In order to make it a pourable dressing, just add more water until you reach the consistency you like. Keep in refrigerator for up to a week.
  2. Slice lettuce into 4 or 6 wedges. To serve, plate lettuce wedge with bits of bacon, red onion, feta and tomato halves. Drizzle with lots of dressing and some additional cracked black pepper.
Recipe by Eat In Eat Out at