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Green Goddess dressing

From my fridge to your salad.

In honor of Jack’s birthday, this week will be focused on foods I made for his birthday party last week.  I had multiple requests for various recipes, so I’ll post one per day.

For the salad yesterday, I made my homemade ranch, Asian Sesame, and Green Goddess dressing.  For the Green Goddess, I stole this recipe from but tweaked it to what I had on hand.  My version is below.

1/3 cup of white wine vinegar, plus a few splashes of apple cider vinegar
3 bunches of green onions finely diced
2 tsp of dried parsley (if you had fresh, use 1 bunch.  That is what will give it the “green” color)
2 tsp of anchovy paste
1/4 tsp of salt
Juice from 1/2 of a lemon
2 cups of greek yogurt
1/2-1 tsp of tarragon

Mix in a container and allow the flavors to “marinate” for 24 hrs in the fridge.  Then try it and see if you need to tweak anything.

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2 comments on “Green Goddess dressing”

  1. Wonder if I could sub greek yogurt for the mayo. I really dislike mayo….

  2. @THM, I think you absolutely could substitute greek yogurt. I’m not a mayo fan either, and I think yogurt would be great! You may wish to start with a little less vinegar to start since greek yogurt is pretty tart compared to mayo.