Green Vegetable Salad
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Donna Hay
Toss Brussels sprouts, asparagus, green beans, and fennel with green goddess dressing for a healthful, vibrant—and verdant—salad.
Ingredients
1/4 cup (70g) plain Greek-style (thick) yoghurt
1/4 cup (60ml) buttermilk
2 tablespoons chopped tarragon
2 tablespoons chopped chives
2 tablespoons lemon juice
1 clove garlic, crushed
2 anchovies, finely chopped
Sea salt and cracked black pepper
Instructions
To make the green dressing, place all the ingredients in a jug and, using a hand-held stick blender, blend until smooth. Place the vegetables in a large bowl and toss to combine. Divide between serving plates and top with the ricotta salata. Drizzle with the dressing and top with the chervil and hazelnuts to serve.
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