Courtesy of www.Mealtime.org

A purée of peas and a handful of fresh herbs lends this nutritious dressing its emerald green glow.  With only a speck of fat and a minimum of calories, it provides more than half the daily recommended amount of vitamin C, calcium and iron when dressing a salad of red ripe tomatoes, buttery avocado and fresh, low-fat mozzarella cheese.

Ingredients:

For the dressing:

1 can (8 1/2 ounces) sweet peas, drained

2 scallions, trimmed and coarsely chopped

2 cloves garlic, coarsely chopped

1 cup fresh herb leaves (parsley, chive, basil and/or mint)

2 tablespoons white distilled vinegar

2 tablespoons lemon juice

1/2 cup low-fat buttermilk

3/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 tablespoon extra-virgin olive oil

For the salad:

3 large ripe tomatoes, each cut in 6 slices

2 avocados, pitted and peeled, each cut in 9 wedges

12 ounces fresh low-fat, mozzarella, halved and cut in 18 slices

Kosher salt and ground black pepper, to taste

1 lemon cut in 6 wedges

To make the dressing purée, all of the ingredients in a blender or food processor until smooth.

Alternate the tomato slices, avocado wedges and mozzarella slices on a serving platter or 6 individual plates.  Season with salt and pepper.  Drizzle half the dressing over top and garnish with lemon wedges.  Serve the remaining dressing on the side.

Servings:  6 (1 1/2 cups dressing)

Nutrition Information for Dressing Per Serving:  Calories 39; Total fat 2.5g; Saturated fat 0g; Cholesterol 0mg; Sodium 79mg; Carbohydrate 6g; Fiber 1.6g; Protein 2.2g; Vitamin A 78IU; Vitamin C 7mg; Folate 15mcg; Calcium 50mg; Iron 5.6mg; Potassium 90mg

Nutrition Information for Dressed Salad Per Serving:  Calories 72; Total fat 22g; Saturated fat 7.6g; Cholesterol 31mg; Sodium 388mg; Carbohydrate 17g; Fiber 3.6g; Protein 19g;

Other Uses:

Shrimp Salad with Green Empress Dressing:  Mix 1/2 cup Green Empress Dressing and the finely grated zest and juice of 1/2 lemon.  Toss 1 pound cooked shrimp, cut in bite-size pieces, 1 cup diced red bell pepper, 2 thinly sliced scallions and the dressing until everything is uniformly coated; serves 4.

Chicken Taco Primavera:  Mix 1 1/3 cups (6 ounces) shredded, cooked chicken breast, 1/4 cup canned diced green chilies, 1/4 cup Green Empress Dressing, 2 teaspoons lime juice and

1/8 teaspoon chili powder and heat in a skillet or microwave until heated through.  Serve with

8 warm tortillas (about 6 inches), 1/2 cup shredded lettuce, 1/2 cup diced tomato and 1/2 cup shredded tacos cheese; serves 4.

Grilled Salmon with Emerald Lacquer:  Coat 1 pound salmon fillet with 1/4 teaspoon Southwest seasoning and 1 teaspoon olive oil.  Grill about 5 minutes per side over a medium-hot direct fire until the fish flakes to gentle pressure.  While the salmon is grilling mix 1/3 cup Green Empress Dressing and the finely grated zest and juice of 1 lime and pour over the grilled salmon; serves 4.