6cupsbutter lettuce greens,or whatever greens you have
green goddess dressing
1/2avocado
1/3cupplain greek yogurt I like full fat or 2%
3tablespoonsmayonnaise
2garlic cloves
1/3cupbaby arugula or spinach greens
2tablespoonschopped fresh parsley
2tablespoonschopped fresh basil
1tablespoonsnipped chives
1tablespoonfreshly squeezed lemon juice
pinchof salt and pepper
pinchof crushed red pepper flakes
Instructions
Preheat the oven to 400 degrees F.
Peel the carrots and place them on the baking sheet. I like to keep them whole, but it depends on how large they are. If they are really big or thick carrots, slice them in half either lengthwise or width wise. You can also use baby carrots here too!
Drizzle the carrots with the olive oil and toss week. Cover with the salt, pepper and garlic powder.
Roast the carrots for 15 to 20 minutes, until tender.
While the carrots are roasting, place the greens in a large bowl or plate. Toss them well with salt and pepper. Make the green goddess dressing and drizzle the greens with it,, lightly tossing. Top with the roasted carrots. Add more green goddess if you’d like and serve.
green goddess dressing
Add all ingredients to a food processor or blender and blend until combined.
Course: Salad
Cuisine: American
Author: How Sweet Eats
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