Green Goddess Winter Salad

• Gluten free

• Seafood

  • 1 Anchovy, fillet

• Produce

  • 1 Avocado
  • 1 tbsp Basil, fresh
  • 2 tbsp Chives or green onions, fresh
  • 1/3 English cucumber
  • 8 cups Greens, mixed
  • 1 cup Parsley, fresh
  • 1/4 cup Pomegranate seeds
  • 1 cup Snow peas

• Baking & Spices

  • 1/4 tsp Salt and pepper

• Oils & Vinegars

  • 2 tbsp White wine vinegar

• Dairy

  • 1/4 cup Feta cheese
  • 1/2 cup Greek yogurt
  • 1/2 cup Sour cream

Found on leelalicious.com

Description

Ingredients

• 8 cups mixed greens
• 1 cup snow peas, trimmed and cut into smaller pieces
• ⅓ English cucumber, quartered and sliced
• 1 avocado, peeled and sliced
• ¼ cup pomegranate seeds
• ¼ cup crumbled feta cheese
• 1 anchovy fillet, optional
• 1 cup chopped fresh parsley
• ½ cup sour cream
• ½ cup Greek yogurt
• 2 tablespoons sliced fresh chives or green onions
• 2 tablespoons white wine vinegar
• 1 tablespoon chopped fresh basil
• ¼ teaspoon each salt and pepper

Directions

• To make the dressing, if using anchovy fillet soak for 5 minutes in cold water. Then drain, pat dry and chop.
• Place all dressing ingredients in a food processor and whirl until smooth. (Leftover dressing can be stored in the fridge for up to 1 week; flavor becomes more intense though).
• Toss mixed greens with snow pea pieces and cucumber slices. Place avocado slices on top. Sprinkle with pomegranate seeds and feta crumbles. Drizzle dressing over top.