Green goddess lettuce mix and carrot salad

Servings – 4 | Prep Time – 15mins | Total Time – 30mins

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 box lettuce mix (leaves are pre-separated and torn)

Green Goddess Dressing

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

DIRECTIONS

Preheat oven to 425°F. On large rimmed baking sheet, toss carrots with olive oil and 1/2 teaspoon salt. Roast 20 to 25 minutes or until crisp-tender and edges are slightly caramelized; cool completely.

Meanwhile, 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.

To serve, arrange carrots over lettuce. Drizzle with dressing.