Green Goddess Wedge Salad Recipes

GREEN GODDESS SALAD DRESSING

Green Goddess Salad Dressing image

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

Ingredients

1 cup mayonnaise
1/2 cup sour cream
1/4 cup chopped green pepper
1/4 cup packed fresh parsley sprigs
3 anchovy fillets
2 tablespoons lemon juice
2 green onion tops, coarsely chopped
1 garlic clove, peeled
1/4 teaspoon pepper
1/8 teaspoon Worcestershire sauce

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

Green Goddess Salad Dressing image

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

Ingredients

2 cups mayonnaise
4 anchovy fillets, minced
1 green onion, chopped
2 teaspoons chopped fresh parsley
2 teaspoons chopped fresh chives
1 tablespoon tarragon vinegar
1 teaspoon chopped fresh tarragon

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

GREEN-GODDESS CHICKEN AND SALAD

Green-Goddess Chicken and Salad image

The green goddess dressing in this recipe works overtime as both a marinade for the roast chicken and as a finishing drizzle over this cobb-inspired spring salad.

Provided by Lauryn Tyrell

Time 6h5m

Number Of Ingredients 16

Ingredients

3/4 cup buttermilk or plain yogurt (not Greek)
3/4 cup mayonnaise
6 oil-packed anchovies
3 cloves green garlic, or 2 cloves regular garlic
3 cups mixed fresh tender herbs, such as basil, parsley, tarragon, and cilantro
2 scallions, chopped
1 tablespoon Dijon mustard
1 1/2 teaspoons grated lemon zest, plus 1/4 cup fresh juice (from 2 lemons)
2 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
1 whole chicken (3 1/2 to 4 pounds), backbone removed
4 ounces bacon (4 slices), cut into 1/2-inch strips
4 cups torn Little Gem lettuce
2 cups pea shoots or tendrils
1 cup thinly sliced sugar snap peas
1/2 cup thinly sliced watermelon radishes

Steps:

Combine buttermilk, mayonnaise, anchovies, garlic, herbs, scallions, mustard, lemon zest and juice, and oil in a blender. Purée until smooth; season with 1 teaspoon salt and 1/4 teaspoon pepper. Pat chicken dry and season generously with salt. Place in a resealable bag and add 2 cups dressing; seal and massage to evenly coat chicken in dressing. Refrigerate at least 4 hours and up to 1 day. Cover and refrigerate remaining dressing until ready to use.
Preheat oven to 425°F. Remove chicken from refrigerator and let stand 30 minutes at room temperature. Wipe excess dressing from chicken and lightly pat dry; place on a rimmed baking sheet lined with parchment. Drizzle with oil and season lightly with salt. Roast, breast-side up, until skin is dark golden and a thermometer inserted into thickest part registers 160°, 40 to 50 minutes (depending on size). Let stand 20 minutes.
Meanwhile, cook bacon in a skillet over medium heat, stirring occasionally, until crisp, 5 to 6 minutes. Transfer to paper towels to drain and cool. Toss lettuce, pea shoots, snap peas, radishes, and bacon with one-third of reserved dressing. Season with salt and pepper. Carve chicken and serve alongside salad, with remaining dressing.

ICEBERG WEDGE SALAD WITH GREEN GODDESS RANCH DRESSING

Iceberg Wedge Salad with Green Goddess Ranch Dressing image

Pieces of bacon add good flavor and crunch to this spin on a classic ranch salad.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Number Of Ingredients 4

Ingredients

1 recipe Green Goddess Ranch Salad Dressing
1 head iceberg lettuce, cut into 4 wedges
4 slices bacon, cooked until crispy
1 small English cucumber, peeled and cut into 8 thin wedges

Steps:

Prepare Green Goddess dressing and set aside. Place 1 iceberg lettuce wedge and 2 cucumber wedges on each plate. Pour some dressing over top and crumble 1 slice bacon over each wedge. Serve.

WEDGE SALAD WITH GREEN GODDESS VINAIGRETTE

Wedge Salad with Green Goddess Vinaigrette image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 9

Ingredients

1/4-cup olive oil
1 Hass avocado, diced just before cooking
2 Tbs. sherry vinegar
1/4-cup cilantro, chopped
1/4-cup flat leaf parsley, chopped
kosher salt and freshly ground pepper
1 head iceberg lettuce, cut into wedges
2 large tomatoes, cut into wedges
Fleur de Sel, optional

Steps:

In a food processor, combine avocado, oil, sherry vinegar, cilantro and parsley. Salt and pepper to taste. Arrange iceberg lettuce and tomato wedges on a platter. Drizzle vinaigrette over lettuce and tomato wedges. Sprinkle with Fleur de Sel if desired and serve.

BEST GREEN GODDESS SALAD DRESSING

Best Green Goddess Salad Dressing image

Green Goddess dressing was a "flash in the pan" in the 70's ??...maybe 80's?? I always loved its spicy tang and exotic flavor.

Provided by l0vetw0c00k

Categories Salad Dressings

Time 10m

Yield 1-2 cup

Number Of Ingredients 8

Ingredients

3/4 cup snipped parsley
1/2 cup mayonnaise
1/2 cup sour cream
1 green onion, chopped
2 tablespoons tarragon vinegar
1 tablespoon anchovy paste
1/2 teaspoon dried basil leaves
1/4 teaspoon sugar

Steps:

Combine all ingredients in blender and blend until smooth.
Put into container, cover and chill.
Makes 1 1/4 cups.
Good over crisp green salad.

Nutrition Facts : Calories 780.4, Fat 66.1, SaturatedFat 21.4, Cholesterol 101.5, Sodium 1800.1, Carbohydrate 38.2, Fiber 2, Sugar 9.5, Protein 13.2

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