Good Morning America Recipes

Rocco's Mixed Green Salad with Fennel-Tarragon Dressing

A Great Green Salad That Tastes Great

Roccos Mixed Green Salad with Fennel-Tarragon Dressing
Difficulty: Easy
Cook Time: min

A great green salad has always been a staple on my restaurant menus and on my table at home. The combination of Dijon mustard, good-quality vinegar and olive oil gives tender green leaves their raison d'etre. There is no olive oil in this dressing and it still tastes great.

I kept the Dijon mustard in the mix because it's very low in fat -- and because few ingredients can pack a punch like Dijon mustard. Yogurt, lemon juice and aromatics like tarragon and fennel round out the dressing.

You'll never again eat a green dressed with artificial-tasting, gloppy, low- fat dressing.


  • Dressing:
  • 1 small fennel bulb, cored and roughly chopped 8 garlic cloves
  • 1/4 cup water
  • Salt and freshly ground black pepper
  • 1/3 cup fresh lemon juice
  • 3 tablespoons Dijon mustard
  • 1/2 cup Greek yogurt
  • 1/4 cup fresh tarragon, whole leaves
  • Salad:
  • One 7-ounce package (8 cups) green-leaf lettuce mix, such as Ready Pac Parisian
  • 8 large radishes, sliced thin
  • 1 cup grape tomatoes
  • 1 small red onion, sliced thin
  • 1 small cucumber, cut in half lengthwise and sliced into half-moons
  • Salt and freshly ground black pepper
  • Cooking Directions

    To prepare the dressing, combine the fennel, garlic and water in a medium microwave-safe bowl and season with salt and pepper to taste. Cover the bowl tightly with plastic wrap and microwave on high until the vegetables are completely tender, about 8 minutes.

    In a blender, combine the cooked fennel and garlic, any remaining juices and the lemon juice. Puree the mixture until it is smooth. Let the puree cool slightly, still in the blender. Then add the mustard, yogurt, and tarragon, and puree until smooth. Season the dressing with salt and pepper to taste; chill in the refrigerator until ready to use.

    To prepare the salad, in a large bowl, combine the greens, radishes, tomatoes, red onion, and cucumber. Toss the salad with the dressing. Season with salt and pepper to taste, and serve.


    Before After

    Fat 27g 3.1g

    Calories 350 119

    Protein: 4g

    Carbohydrates: 19g

    Cholesterol: 8mg

    Fiber: 5g

    Sodium: 638mg

    Food styled by Karen Pickus.

    Other Recipes That You Might Like
    Low-Cal Pigs in a Blanket
    Tasty Appetizer Without The Calories & Fat
    Onion-Garlic Puree
    Allows You To Save Calories on Mac 'n Cheese
    Flash-Fried Finger-Lickin' Chicken
    "Fried" Chicken Minus All the Calories & Fat
    Rocco's Low-Cal Brownies
    The Secret Ingredient Makes This Recipe Low-Cal!
    Simple Mixed Green Salad With Red Wine Vinaigrette
    Emeril Lagasse Makes a Mean Mixed Green Salad
    The Cake Boss' Fennel and Apple Salad
    A Great Thanksgiving Salad
    Jamie Oliver's Candied Bacon Salad
    A Sweet and Savory Dinner Option
    White House's Summer Chopped Salad
    A Colorful, Crunchy and Satisfying Dish
    Emeril's Homemade Ranch Dressing
    Make Your Own Salad Dressing
    Vegetable Potato Salad with Italian Dressing
    Delicious Salad for Diabetics
    Rocco's Spring Green Salad
    Meal Ideas for the Warmer Season
    Latest Recipes on 'GMA'
    VIDEO: The Ramen Burger
    VIDEO: Rays & Stark Bar in LA employs an expert to help you choose from 20 brands of water.
    VIDEO: Haylee Nelson reveals all the delicious flavors that make up the new "Sunrise Sundae."
    VIDEO: Ladies and Gentlemen... The Crookie
    VIDEO: World, meet The Cronut
    Food Tips: How To...
    Karen's Kitchen
    Check out "GMA's" chef/food stylist's blog here.
    Karen's Cordon Bleu
    Check out "GMA's" chef/food stylist's delicious and celebratory chicken dish.
    PHOTO: Karen Pickus cherry galette is shown here.
    Karen's Cherry Galette Check out "GMA's" chef/food stylist's recipe for a tasty dessert.
    Connect with GMA
    Social Tools Facebook Twitter Twitter Connect with GMA YouTube RSS