Tomatoes with Green Goddess Dressing

Healthier_Me

4 large ripe tomatoes (about 2 1/2 pounds)
1/2 cup Green Goddess Dressing, recipe follows

Core, then cut the tomatoes into wedges and put them into a large bowl. Toss with the dressing and serve.

Difficulty: Easy
Prep Time: 10 minutes
Yield: 4 servings, serving size: 1 1/2 cups

Per Serving: Calories 80; Total Fat 2g (Sat Fat 0g, Mono Fat 1g, Poly Fat 0g); Protein 4g; Carb 14g; Fiber 3g; Cholesterol 1mg; Sodium 200mg
Excellent Source of: Vitamin A, Vitamin C, Vitamin K
Good Source of: Copper, Fiber, Manganese, Molybdenum, Pantothenic Acid, Phosphorus, Potassium, Thiamin, Vitamin B6

Green Goddess Dressing

1/2 ripe avocado, peeled
3/4 cup lowfat buttermilk
3 tablespoons white wine vinegar
2 tablespoons coarsely chopped fresh tarragon leaves
1 scallion (white and green parts), coarsely chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Put all of the ingredients into a blender and blend until smooth. Any leftover dressing will keep well in the refrigerator for 2 to 3 days in an airtight container.

Difficulty: Easy
Prep Time: 12 minutes
Yield: 8 servings, about 1 cup, serving size: 2 tablespoons
Per Serving: Calories 30; Total Fat 2g (Sat Fat 0g, Mono Fat 1.3g, Poly Fat 0g); Protein 1g; Carb 2g; Fiber 1g; Cholesterol 0mg; Sodium 170mg

Healthier_Me

4 large ripe tomatoes (about 2 1/2 pounds)
1/2 cup Green Goddess Dressing, recipe follows

Core, then cut the tomatoes into wedges and put them into a large bowl. Toss with the dressing and serve.

Difficulty: Easy
Prep Time: 10 minutes
Yield: 4 servings, serving size: 1 1/2 cups

Per Serving: Calories 80; Total Fat 2g (Sat Fat 0g, Mono Fat 1g, Poly Fat 0g); Protein 4g; Carb 14g; Fiber 3g; Cholesterol 1mg; Sodium 200mg
Excellent Source of: Vitamin A, Vitamin C, Vitamin K
Good Source of: Copper, Fiber, Manganese, Molybdenum, Pantothenic Acid, Phosphorus, Potassium, Thiamin, Vitamin B6

Green Goddess Dressing

1/2 ripe avocado, peeled
3/4 cup lowfat buttermilk
3 tablespoons white wine vinegar
2 tablespoons coarsely chopped fresh tarragon leaves
1 scallion (white and green parts), coarsely chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Put all of the ingredients into a blender and blend until smooth. Any leftover dressing will keep well in the refrigerator for 2 to 3 days in an airtight container.

Difficulty: Easy
Prep Time: 12 minutes
Yield: 8 servings, about 1 cup, serving size: 2 tablespoons
Per Serving: Calories 30; Total Fat 2g (Sat Fat 0g, Mono Fat 1.3g, Poly Fat 0g); Protein 1g; Carb 2g; Fiber 1g; Cholesterol 0mg; Sodium 170mg