• 4 tablespoons plain low-fat yogurt
  • 2 tablespoons light sour cream
  • 1 teaspoon tarragon or white wine vinegar
  • 1 tablespoon chopped fresh tarragon
  • 1 tablespoon chopped fresh dill
  • 2 chopped scallions, green part only
  • 5 cups torn butter lettuce (1 head)
  • 3 cups torn escarole (1 head)
  • 1 cup frozen peas, thawed
  • 2 ounces thinly sliced ricotta salata
  • 2 tablespoons pine nuts, toasted


  1. Combine yogurt and next 5 ingredients (through dill) in a food processor; purée until smooth.
  2. Toss salad greens, peas, and ricotta salata in a bowl; drizzle with dressing. Sprinkle with pine nuts; serve.

This salad always works well with diced cucumber substituted for the peas.

One thought on “Lettuce and Escarole Salad

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