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Green Goddess Salad





Yields
Makes 6 main-dish servings

 1 head iceberg lettuce (1 lb.), rinsed and drained
 1 head radicchio (1/3 lb.), rinsed and drained
 1 can (15 oz.) artichoke bottoms, drained
 1 1/4 pounds shelled cooked tiny shrimp, rinsed and drained
 1 1/2 cups cherry or pear-shaped tomatoes (red, yellow, or a combination), rinsed, stemmed, and halved if larger than 1 inch
  Green Goddess dressing
  Paper-thin red onion rings
  Fresh tarragon sprigs
  Breadsticks
  Salt and pepper
Step 1
1

Cut iceberg lettuce lengthwise through core into 6 equal wedges. Also cut radicchio lengthwise into 6 equal wedges. Rinse and drain greens. Arrange 1 lettuce and 1 radicchio wedge on each dinner plate.

Step 2
2

Place 1 artichoke bottom, cup side up, beside lettuce on each plate; reserve any extra for other uses. Mound shrimp equally in artichokes on plates, letting shrimp spill over edges. Arrange tomatoes alongside.

Step 3
3

Spoon about half the Green Goddess dressing equally over salads. Garnish with onion rings, tarragon sprigs, and breadsticks. Offer remaining dressing and salt and pepper to add to taste.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 446Calories from Fat 63
% Daily Value *
Total Fat 31g48%

Saturated Fat 4.8g24%
Cholesterol 210mg70%
Sodium 944mg40%
Total Carbohydrate 15g5%

Dietary Fiber 3.7g15%
Protein 27g54%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.