Low Fat Green Goddess Salad Dressing Recipes

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HEALTHY GREEN GODDESS DRESSING RECIPE (LOW CALORIE)



Healthy Green Goddess Dressing Recipe (LOW CALORIE) image

This healthy green goddess dressing recipe has NO OIL... and NO MAYO!This healthy recipe for green goddess dressing is easy to make and isn't packed full of fat and calories. That's what makes this the best green goddess salad dressing recipe!

Provided by Lose Weight By Eating

Categories     dressing     Salad

Time 5m

Number Of Ingredients 11

1 cup parsley leaves
1 cup packed spinach leaves
2 tablespoons tarragon leaves
3 tablespoons chives
1 garlic clove
3 tablespoons fresh lemon juice
1.5 tablespoons sherry vinegar
½ cup 0% Greek Yogurt
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup water

Steps:

  • Add all of the ingredients to a blender, pulse to get the greens moving, then blend until smooth.
  • Taste, and add more salt and pepper as needed, and more water one tablespoon at a time to thin.
  • Store in in the fridge, covered for up to 4 days.

Nutrition Facts : ServingSize 2 tablespoons, Calories 29 kcal, Carbohydrate 2.6 g, Protein 4.8 g, Fat 0.1 g, Sodium 98 mg, Fiber 0.2 g, Sugar 1.9 g

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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