Lunch: Cobb Salad with Green Goddess Dressing

Recipe by Cynthia Nims 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.

Ingredients

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

Instructions

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.

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