Green Goddess Carrot Salad

Name: Green Goddess Carrot Salad
Prep time: 15 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 1 lb. slim baby carrots, trimmed and cut lengthwise in half (or in quarters if large); 1 tbsp. olive oil; 1 c. Green Goddess Dressing; 1 head Bibb lettuce, leaves separated and torn; 3/4 c. buttermilk; 1/2 c. mayonnaise; 1/3 c. plain Greek yogurt; 4 anchovies or 2 tsp. anchovy paste; 2 tbsp. fresh lemon juice; 1 tbsp. Dijon mustard; 1 small clove garlic; Pinch of sugar; 3/4 tsp. salt; 1/4 tsp. pepper; 1/2 c. loosely packed fresh parsley; 1/4 c. packed fresh basil; 3 tbsp. fresh tarragon; 2 tbsp. snipped fresh chives

By The Good Housekeeping Test KitchenPublished: Jun 26, 2017

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green goddess carrot salad with mixed greens and served on a white plate

Mike Garten

Yields:

4 serving(s)

Active Time:

15 mins

Total Time:

30 mins

Transform a head of lettuce into a light and fresh meal by topping it off with crispy, caramelized air-fried carrots and a creamy herby homemade dressing.

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Ingredients

1 lb. slim baby carrots, trimmed and cut lengthwise in half (or in quarters if large)
1 Tbsp. olive oil
1 cup Green Goddess Dressing
1 head Bibb lettuce, leaves separated and torn

Green Goddess Dressing

3/4 cup buttermilk
1/2 cup mayonnaise
1/3 cup plain Greek yogurt
4 anchovies or 2 tsp. anchovy paste
2 Tbsp. fresh lemon juice
1 Tbsp. Dijon mustard
1 small clove garlic
Pinch of sugar
3/4 tsp. salt
1/4 tsp. pepper
1/2 cup loosely packed fresh parsley
1/4 cup packed fresh basil
3 Tbsp. fresh tarragon
2 Tbsp. snipped fresh chives

Directions

1. Step 1Heat air fryer to 400°F. Toss carrots with 1 tablespoon olive oil and 1/2 teaspoon salt. Add carrots to air-fryer basket and air-fry until crisp-tender and edges are slightly caramelized, 15 to 17 minutes. Cool completely.
2. Step 2Meanwhile, prepare Green Goddess Dressing: In blender, puree buttermilk, mayonnaise, Greek yogurt, anchovies or anchovy paste, lemon juice, Dijon mustard, garlic, pinch sugar, salt and pepper until smooth. Add parsley, basil, tarragon and chives; pulse until herbs are finely chopped. Makes about 2 cups; can be refrigerated up to 1 week.
3. Step 3To serve, arrange carrots over lettuce. Drizzle with dressing.

Nutritional information (per serving): About 200 cals, 4 g protein, 13 g carbs, 15 g fat (3 g sat), 4 g fiber, 775 mg sodium.

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