1948 Green Goddess Salad Recipes
G'S GODDESS SALAD
Provided by Patrick and Gina Neely : Food Network
Time 10m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a large salad bowl, toss lettuce, cherry tomatoes, and almonds. Drizzle with the Green Goddess Dressing and season with salt, pepper, and then toss again. Serve on plates and top with more almonds and a sprinkling of feta.
- Add the parsley, tarragon, basil, shallot, garlic, buttermilk, light sour cream, vinegar, and lemon juice to a blender or food processor and blend until smooth.
GREEN GODDESS SALAD
A fresh green salad to accompany any meal - and it counts as one of your 5 a day too
Provided by Barney Desmazery
Categories Buffet, Dinner, Lunch, Side dish, Snack
Time 20m
Number Of Ingredients 7
Steps:
- Tip the dressing ingredients into a jar with a splash of water and shake well.
- Tip the salad into a bowl and keep in the fridge for up to a day. Before serving, dress the salad.
Nutrition Facts : Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.13 milligram of sodium
GREEN GODDESS SALAD DRESSING
It's no trick to fix this time-honored green goddess dressing at home. Made with fresh ingredients, it's excellent-a real treat compared to store-bought salad dressing. —Page Alexander, Baldwin City, Kansas
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2 cups.
Number Of Ingredients 10
Steps:
- Place all ingredients in a blender; cover and process until smooth. Transfer to a bowl or jar; cover and store in the refrigerator.
Nutrition Facts : Calories 109 calories, Fat 12g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 101mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
GREEN GODDESS SALAD DRESSING
This classic salad dressing includes mayonnaise, anchovies, vinegar, green onion, garlic, parsley, tarragon and chives. It can be prepared in a blender or food processor and is good served as a dressing for steamed artichokes, a seafood salad, or as a sauce over broiled fish. (If you don't have fresh tarragon, you can use 1/4 teaspoon dried, instead.)
Provided by Barrett
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes
Time 40m
Yield 6
Number Of Ingredients 7
Steps:
- Mix together mayonnaise, anchovy, green onion, parsley, chives, vinegar and tarragon.
- Refrigerate until ready to serve and pour over favorite salad or greens.
Nutrition Facts : Calories 533.3 calories, Carbohydrate 2.6 g, Cholesterol 30.1 mg, Fat 58.5 g, Fiber 0.1 g, Protein 1.5 g, SaturatedFat 8.8 g, Sodium 515 mg, Sugar 0.9 g
CHEF JOHN'S GREEN GODDESS DRESSING
This creamy, herby, addictively delicious sauce is not only my favorite salad dressing, but is one of my favorite dips as well. You can of course tweak the acidity with more or less lemon, as well as play with the salt and pepper, but please do not change the trio of herbs. The way the parsley and chive play against the sweet tarragon makes this unlike any other herb dressing.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Sour Cream Dressing Recipes
Time 15m
Yield 16
Number Of Ingredients 11
Steps:
- Blend mayonnaise, sour cream, parsley, tarragon, chives, lemon juice, rice vinegar, anchovy fillet, garlic, cayenne pepper, salt, and black pepper in a blender until smooth.
Nutrition Facts : Calories 124.3 calories, Carbohydrate 1.3 g, Cholesterol 10.2 mg, Fat 13.2 g, Fiber 0.1 g, Protein 0.7 g, SaturatedFat 3 g, Sodium 103.5 mg, Sugar 0.2 g
GREEN GODDESS SALAD
I loved this salad whenever my friend's mom made it. She had eaten it in a restaurant, loved it, and asked for the recipe. They gladly gave it to her but she was surprised to see a hefty charge on her next account statement! I was promised and received the recipe for my wedding in 1971 and here it is!
Provided by Linky
Categories Lunch/Snacks
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In large bowl, mix lettuce, artichoke hearts (cut up), sliced olives, tomato wedges and anchovies.
- Using a blender or hand held whisk, mix dressing ingredients.
- Toss lettuce mixture with dressing. Can add broken garlic melba toast rounds before serving.
Nutrition Facts : Calories 515.9, Fat 33.8, SaturatedFat 5.1, Cholesterol 38.5, Sodium 1547.6, Carbohydrate 47.1, Fiber 17.4, Sugar 8.8, Protein 12.8
GREEN GODDESS DRESSING
Unlike more complicated versions of green goddess, this one, adapted from the cookbook author Jessica Battilana, comes together quickly in a food processor. Mayonnaise and full-fat Greek yogurt give the dressing richness and tang, while parsley, basil and tarragon lend the springtime perfume of fine herbs. Two anchovy fillets offer salt and a rumor of umami. The recipe is so mouth-smackingly perfect that it doesn't require any adjusting. Serve with this greenest-green salad. Use leftover dressing as a dip, alongside carrots, cucumbers and radishes, or as an accompaniment to grilled fish or chicken.
Provided by Samin Nosrat
Categories weeknight, salads and dressings
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 10
Steps:
- In a food processor, combine the anchovies, mayonnaise, yogurt, parsley, basil and 1 tablespoon lemon juice. Process until smooth and uniformly green. Transfer to a lidded jar, and stir in the tarragon and chives. Adjust seasoning as needed with salt, pepper and lemon juice.
Nutrition Facts : @context http, Calories 311, UnsaturatedFat 26 grams, Carbohydrate 3 grams, Fat 32 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 6 grams, Sodium 342 milligrams, Sugar 1 gram
1948: GREEN GODDESS SALAD
Categories Leafy Green
Number Of Ingredients 10
Steps:
- 1. Place the garlic in a large salad bowl. Using a whisk, blend in the mayonnaise, vinegar, Worcestershire sauce, chives, anchovies and anchovy oil. Add cracked pepper to taste. Let stand at room temperature for an hour or longer to help meld the flavors. 2. Just before serving, add the parsley and half of the romaine leaves, torn into bite-size pieces, to the bowl. Toss until the dressing is well distributed and coats all of the leaves. Add the remaining romaine leaves as needed and toss until completely coated with the dressing. Serves 4 to 6.
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