The Pioneer Woman Tasty Kitchen
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Green Goddess Salad Dressing

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Level: Easy

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Description

Classic pale green salad dressing with fresh herbs is a knockout with tangy, clean flavor.

Ingredients

  • 1 ounce, weight Parsley
  • 1 ounce, weight Snipped Chives
  • 1 cup Mayonnaise
  • ½ cups Sour Cream
  • 1 Tablespoon Worcestershire Sauce
  • 1 Tablespoon Rice Wine Vinegar Or White Wine Vinegar
  • 1 Tablespoon Lemon Juice
  • ¼ teaspoons Salt
  • Fresh Ground Black Pepper, If Desired

Preparation

Place parsley and chives into the bowl of a small 3-cup food processor. Pulse herbs until very finely chopped. Scrape down sides of bowl and add remaining ingredients. Pulse until all is well combined.

Taste and adjust seasoning if needed. Pour into a container and cover. Refrigerate until ready to serve.

Notes:
1. The classic presentation for Green Goddess dressing is a salad of romaine lettuce, tomatoes, and cucumbers. A large portion of fresh crab meat is mounded in the center and the dressing is served on the side.
2. Variations of the salad include substituting cubed or chopped chicken or turkey for the crab. Salad greens can be romaine, curly endive, escarole, and chicory. Other green vegetables like garden peas and asparagus can be added to the greens.
3. Green Goddess Dressing is best when made the day before serving it. This gives the flavors time to “marry.”
4. This dressing is very thick. If a pourable dressing is desired, add half-and-half or whole milk to the dressing until the desired thickness is achieved. Be sure to check the seasoning and adjust as needed.
5. Store in refrigerator for up to 5 days.

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