Recipe: Green Goddess Dressing
I have rediscovered an old favorite salad dressing. April’s edition of Canadian Living featured a Boston Lettuce Salad with Green Goddess Dressing and I realized that I haven’t had that type of salad dressing in years. Penzey’s makes a Green Goddess Dressing base, and I bought a small container a few years ago but I pitched it because it was incredibly salty (although I love most of the many, many other herbs/spices/mixtures which I have purchased there).
Green Goddess Salad Dressing is credited as having been created in 1923 as a tribute to an English actor, George Arliss, who was appearing in
The classic recipe for this salad dressing always includes the following ingredients in one form or another: anchovies, mayonnaise, vinegar, green onion, garlic, parsley, tarragon and chives. Sometimes the anchovies are in the form of anchovy paste, and often the tarragon flavor comes in tarragon vinegar. Some cooks add sour cream, others substitute yogurt.
As usual, I was compelled to cut the fat content of this recipe. That was easy enough by subbing the lowfat versions of sour cream and mayo, but the dressing turned out to be very thick and not at all pourable. So I thinned it with some lowfat half & half, which did the trick. The flavor was redolent of fresh parsley, as I remembered, and it was creamy and rich-tasting as well. As a bonus, the total fat grams went to 3grams from 13, the saturated fat from 3g to 1g, and calories from 135 to 46. Jack really enjoyed this and, remember, he isn’t really a “salad person”!
* Exported from MasterCook *
Green Goddess Dressing
Amount Measure Ingredient -- Preparation Method
--------- ---------- ---------------------------------------
1/2 cup chopped fresh parsley
1/4 cup light sour cream
1/4 cup light mayonnaise
3 tablespoons lowfat half & half
2 teaspoons thinly sliced green onions -- (or 1 1/2 teaspoons minced chives)
2 teaspoons white wine vinegar
1 teaspoon minced garlic
½ teaspoon anchovy paste
3/4 teaspoon dried tarragon -- crumbled
1/4 teaspoon salt
1/8 teaspoon ground white pepper
In a food processor, pulse the parsley a few times, then add the remaining ingredients. Process until smooth. Refrigerate for at least 6 hours for flavors to meld.
- - - - - - - - - - - - - - - - - - -
Per serving: 46 Calories (kcal); 3g Total Fat; (60% calories from fat); 1g Protein; 3g Carbohydrate; 8mg Cholesterol; 154mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates