Ingredients
- This salad is perfect for a special lunch with friends or as a light dinner. Toss a few sprigs of fresh basil, parsley and dill with the
- baby greens for a healthy burst of flavor.
- Green Goddess Dressing:
- 1 cup 1 cup low-fat mayonnaise, or for a lighter version use non-fat mayonnaise
- 1 Tablespoon 1 Tablespoon white wine vinegar
- 2 Tablespoons 2 Tablespoons green onions, roughly chopped
- 2 Tablespoons 2 Tablespoons fresh parsley, roughly chopped
- 2 Tablespoons 2 Tablespoons fresh basil, roughly chopped
- 2 Tablespoons 2 Tablespoons fresh dill, roughly chopped
- 1/2 teaspoon 1/2 teaspoon kosher salt
- Freshly ground black pepper, to taste
- Salad:
- 4 cups 4 cups mixed baby greens
- 1 pound 1 pound Alaska Surimi Seafood (Imitation Crab)
- 1/2 cup 1/2 cup avocado, peeled and chopped
- 1/2 cup 1/2 cup cooked bacon, crumbled
- 16 16 cherry tomatoes, halved
- 2 2 hard-cooked eggs, peeled and chopped
Servings:
Units:
Instructions
- Dressing: Combine all ingredients in food processor. Pulse processor 5 to 6 times to chop the herbs. Run processor for an additional 60
- seconds, or until the herbs are pured and dressing is green. Pour dressing into a jar with a lid and refrigerate.
- Salad: Toss greens in a large bowl with 1/2 to 3/4 cup of the dressing. Arrange dressed greens on four plates. Lay a row of Alaska Surimi
- Seafood across the center of each salad. Arrange remaining ingredients on both sides of surimi. Drizzle dressing over each salad to serve.
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