Gs Goddess Salad Recipes

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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

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

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 JELLO SALAD



Green Goddess Jello Salad image

This make a very creamy and crunchy salad that your family will love - Great for the holidays too. Look for the homemade Green Goddess Dressing Recipe I will post later today. http://www.justapinch.com/recipes/sauce-spread/dressing/green-goddess-salad-dressing-homemade.html?p=1 Hope you like this recipe. You may add or...

Provided by Pat Duran

Categories     Salads

Time 10m

Number Of Ingredients 13

6 oz pkg. lime jello
2 c boiling water
3/4 c green goddess salad dressing(kraft)
1/4 c mayonnaise
3/4 c eagle brand sweetened condensed milk
1 c small curd cottage cheese
1/2 c diced celery
1/4 c diced cucumber, peeled (i use english type less seeds)
1/4 c diced tomato, seeded
2 Tbsp shredded carrot
1 Tbsp diced green onion
1/2 tsp white pepper, if desired
https://www.justapinch.com/recipes/sauce-spread/dressing/green-goddess-salad-dressing-homemade.html?p=12

Steps:

  • 1. Dissolve jello in boiling water; chill for 20 minutes or until it begins to just gel. Whisk together cottage cheese,sweetened condensed milk,mayonnaise, Goddess dressing and pepper, then fold in vegetables.
  • 2. Fold mixture into jello and Pour into 9x9 inch square pan or mold. Chill until set.
  • 3. https://www.justapinch.com/recipes/sauce-spread/dressing/green-goddess-salad-dressing-homemade.html?p=12

GREEN GODDESS POTATO SALAD



Green Goddess Potato Salad image

Channel your inner goddess with this herbaceous take on the classic potato salad.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 50m

Number Of Ingredients 6

Salt and pepper
3 pounds (8 to 10) medium red potatoes, scrubbed
1/2 cup mayonnaise
1 minced shallot
1 tablespoon lemon juice
1 cup chopped fresh mixed herbs such as basil, parsley, tarragon, and dill

Steps:

  • In a large pot, bring potatoes to a boil in salted water over high. Reduce to a simmer and cook until tender when pierced with a knife, 15 to 20 minutes. Drain and let cool completely. Cut potatoes into 1 1/2-inch pieces.
  • In a large bowl, combine mayonnaise, shallot, lemon juice, and herbs. Add potatoes and toss to combine. Season with salt and pepper. To store, cover and refrigerate up to 1 day.

Nutrition Facts : Calories 249 g, Fat 7 g, Fiber 4 g, Protein 5 g, SaturatedFat 1 g

GODDESS SALAD DRESSING



Goddess Salad Dressing image

I adore Annie's Natural Goddess Salad Dressing. I have spent ridiculous amounts of money buying those expensive little bottles. Well, here is my attempt to capture the flavor, or at least close to it. I played around with about a dozen different variations, until I hit on this one. It is now my favorite.

Provided by Susiecat too

Categories     Salad Dressings

Time 5m

Yield 1 1/2 pints, 24 serving(s)

Number Of Ingredients 12

1/4 cup olive oil
1/4 cup toasted sesame oil
2/3 cup tahini
1/4 cup cider vinegar
2 tablespoons fresh squeezed lemon juice
1 1/2 tablespoons tamari
7 green onions, whole (scallions)
1 tablespoon minced garlic
1 bunch parsley, with stems (this would be about 4 cups chopped)
1/2 teaspoon cumin
1/4 teaspoon ground black pepper
1/2 cup water (more or less, to taste)

Steps:

  • Combine all ingredients except water in a food processor or blender, blend well.
  • Add water a little at a time, until the dressing reaches your desired consistency.
  • Store refrigerated, 3-4 weeks.

Nutrition Facts : Calories 81.8, Fat 7.8, SaturatedFat 1.1, Sodium 69.1, Carbohydrate 2.4, Fiber 0.8, Sugar 0.2, Protein 1.4

LITTLE GEMS SALAD WITH AVOCADO GREEN GODDESS DRESSING RECIPE



Little Gems Salad with Avocado Green Goddess Dressing Recipe image

Green Goddess dressing was created in California in the 1920s but it became all but obsolete. Every Spring, we bring it back but with this Little Gems Salad with Avocado Green Goddess Dressing Recipe. This is made vegan by adding in avocado in place of mayonnaise and packing it with as many herbs as possible.

Provided by Aida Mollenkamp

Categories     Dinner     Lunch     Salad     Side

Time 15m

Number Of Ingredients 14

1 firm avocado (pitted and diced)
1 bunch snipped fresh chives
2 tablespoons minced fresh flat Italian parsley
1 tablespoon minced fresh tarragon leaves
1/4 cup orange muscat vinegar or champagne vinegar
2 tablespooons freshly squeezed lemon juice
1 garlic clove (minced)
1 teaspoon kosher salt
1/2 teaspoon granulated sugar
1/8 Freshly ground black pepper
2 handfuls carrots
2 handfuls radishes
4 ounces Little Gems Lettuce or Butter Lettuce
1 handful pepitas

Steps:

  • Make The Green Goddes Dressing: Combine everything except the radishes, carrots, pepitas, and lettuce in a mini food processor and mix until smooth and well combined. Stir in 1/4 water to mellow the flavors and loosen the dressing; set aside at least 10 minutes for flavors to develop.
  • Assemble The Salad: Slice the radishes and carrots into paper thin slices using a very sharp knife or a mandolin. To serve, divide lettuce among serving plates, top with radishes, carrots, and pepitas and top with a drizzle of the salad dressing.

Nutrition Facts : ServingSize 1 serving, Calories 18 kcal, Carbohydrate 3 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 587 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g

G'S GODDESS SALAD



G's Goddess Salad image

Provided by Patrick and Gina Neely : Food Network

Time 10m

Yield 4 servings

Number Of Ingredients 15

2 hearts of romaine, chopped
1 cup cherry tomatoes, cut in 1/2
1/2 cup roasted salted almonds, roughly chopped, plus more for garnish
G's Green Goddess Dressing, recipe follows
Kosher salt and freshly ground black pepper
1/4 cup crumbled feta
2 tablespoons roughly chopped flat-leaf parsley
2 tablespoons roughly chopped tarragon
2 tablespoons roughly chopped basil
1 small shallot, roughly chopped
1 clove garlic, roughly chopped
1/2 cup buttermilk
1/2 cup light sour cream
2 tablespoons Champagne vinegar
Juice of 1/2 lemon

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.

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  • Toast the pepitas in a dry skillet over medium heat, shuffling the pan frequently, until puffed and golden, 3-5 minutes. Remove to a small bowl and toss with a little olive oil and salt to coat the seeds.
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