This recipe for a Chopped Salad with Green Goddess dressing is so delicious. I love picking up local produce. This salad has the most beautiful finds from the farmer’s market. I found the prettiest purple Napa cabbage and watermelon radishes there. I also picked up some super fragrant dill, carrots, and a lovely bag of mixed lettuces.
This recipe allows the flavors of the vegetables and herbs to shine. The goddess dressing is really great. I like it especially because the capers add a little extra umami that balances out the lemon nicely. You could add any fun vegetables. It’s great to start the year out on a good note and this recipe is a great step in that direction! You can find more great salad recipes here and here!
Green Goddess Dressing
1 cup of sour cream
1 cup of mayonnaise
2 tablespoons of lemon juice
1 cup of parsley, chopped
1 cup of dill, chopped
1/2 cup of chives, chopped
2 cloves of garlic, minced
2 tablespoons of capers
1/2 teaspoon of cayenne pepper
Salt and pepper to taste
Place all of the dressing ingredients into a blender or Vitamix.
Blend until the dressing has a smooth consistency and all of the herbs have been incoropated.
Move to a serving dish and chill the dressing.
1 pound of mixed lettuce
1 yellow pepper
1 small head of Napa cabbage
2 watermelon radishes
Wash the lettuce and spin it dry.
Trim the cucumber and cut it into quarters, lengthwise.
Slice the quarters to create bite-sized pieces.
Peel the carrots and use the peeler to create ribbons.
Use a serrated knife and gently cut the cabbage into strips.
Trim and peel the watermelon radishes.
Quarter the radishes and cut the quarters into bite-sized pieces.
Wash and trim the pepper.
Cut the pepper into strips and chop the strips.
Arrange the lettuce on your serving dish.
Create rows of each vegetable.
Serve with the dressing on the side.