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This flavorful dressing adds Asian flair to salads and noodle dishes. Try it with the grain and veggie salad in the related blog post.
Combine all dressing ingredients in a small bowl. If you have an immersion blender, this is a great time to use it. If not, you can use a regular blender or simply mince the garlic and ginger extra fine, then shake or whisk. Taste and adjust—you may like a bit more tamari or a bit more oil.
Makes about 3/4 cup.
Before America’s love affair with with ranch dressing, there was Green Goddess, which originated in San Francisco in 1923 at the Palace Hotel: mayo-based, packed with herbs, lemon and garlic! Traditionally made with chervil and tarragon, I use dill, parsley and cilantro, which can be found in any supermarket. I’ve made this at the restaurant as a spread for a fried green tomato sandwich and at home as a dip for raw veggies.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!