Green Goddess Carrot Salad

With a light buttermilk dressing, this colorful carrot salad makes the perfect start to any summer meal.


  • 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
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


  1. 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.
  2. 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.
  3. To 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.