Amber Style Goddess Dressing Recipes

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ANNIE'S GODDESS DRESSING COPYCAT - GLUTEN-AND-DAIRY-FREE



Annie's Goddess Dressing Copycat - Gluten-and-Dairy-free image

This Annie's Goddess Dressing copycat recipe is tangy, rich and full of nutty flavor, even better than the store-bought product. It combines the earthiness of tahini with the tartness of lemon and vinegar and just the right amount of garlic. Make it thick to coat the greens or thin it just a bit for easy pouring.

Provided by Beth

Categories     Dip     Salad Dressing

Number Of Ingredients 9

½ cup tahini (sesame seed paste, such as Once Again unsweetened creamy tahini)
3 tablespoons apple cider vinegar
2 tablespoons tamari (or coconut aminos)
2 teaspoons dried parsley or 2 tablespoons fresh (finely chopped)
2 tablespoons olive oil
2 ½ tablespoons fresh lemon juice (about 1 medium lemon)
2-3 teaspoons fresh garlic (about 2-3 cloves, pressed or chopped, see note)
½ teaspoon Redmond's pink salt
Water if needed (about 1 tablespoon)

Steps:

  • Combine all ingredients in the food processor.
  • Blend for 1 minute or so, or until all the garlic has been chopped into fine bits.

Nutrition Facts : Calories 127 kcal, Protein 3 g, Fat 6 g, ServingSize 1 serving

GREEN GODDESS DRESSING



Green Goddess Dressing image

This bright and vibrant dressing has evolved since it originated in 1920s California. Earlier versions contained tarragon, anchovies, Worcestershire or avocados. Our reimagined classic is full of fresh, tender herbs, lemon and a balanced blend of yogurt and mayonnaise.

Provided by Food Network Kitchen

Categories     condiment

Time 10m

Yield About 2 cups

Number Of Ingredients 10

1/2 cup plain whole-milk yogurt
1/2 cup mayonnaise
1 tightly packed cup fresh basil leaves
1 tightly packed cup fresh dill, tough stems removed
1 tightly packed cup fresh parsley leaves
1/2 cup fresh chives (about 1 small bunch), roughly chopped
1 clove garlic
1 teaspoon lemon zest, plus 3 tablespoons freshly squeezed lemon juice
1 tablespoon sherry vinegar
Kosher salt and freshly ground black pepper

Steps:

  • Add the yogurt, mayonnaise, basil, dill, parsley, chives, garlic, lemon zest, juice, vinegar, 1 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper to a blender. Puree until smooth, scraping down the sides with a rubber spatula as needed. Season with salt and pepper to taste. Refrigerate in an airtight container for up to 5 days; stir well before using.

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  • Pulse about 10 times to break down the herbs, and scrape down the sides of the bowl. Pulse another 10 times and scrape again. Run the processor to completely pulverize the greens, scraping down as necessary. Make sure you have processed the herbs enough so that there are no larger pieces left. The herbs will release a lot of flavor and some of their juices as they break down, which will give the dressing its characteristic color.
  • Blend in the mayo. Then add the rest of the ingredients and process until smooth and creamy, about a minute.
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