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Deliciously refreshing salad, it will keep you wanting more!
Place all of the dressing ingredients in a blender and mix well. Refrigerate for at least 1 hour to allow all of the flavors to blend together.
For the salad, use Romaine lettuce, cucumbers, green peppers and tomatoes.
Top the salad with Pita Chips that you can make. Take some very thin pita bread (Arabic if you can find it), cut into 1-inch strips by about 2 inches long and fry in some olive oil until crispy. (You don’t need a lot of oil to fry these in, just enough to crisp them. I also use a nonstick skillet when frying these). Sprinkle on top of the salad and enjoy!
This recipe for Green Goddess Dressing was adapted from the original recipe created in the 1920′s at San Francisco’s landmark Palace Hotel. It features lots of fresh herbs: tarragon, parsley and chives. Don’t skimp on the anchovies—they give the dressing a depth and complexity and no fishy taste.
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!