A healthy variation on the traditional green goddess dressing, the light green color looks great over a variety of Fall and Winter lettuce greens.
- mayonnaise
- plain yogurt
- tarragon vinegar
- minced garlic clove
- salt and pepper
Will keep for 5 days in refrigerator
- olive oil
- greeted parmesan
- sour cream
- white wine vinegar
Will keep 5 days in refrigerator
- olive oil
- balsamic vinegar
- dijon mustard
Will keep for 5 days in the fridge
- olive oil
- fresh lemon juice
- honey
- water
- red wine vinegar
- chopped fresh basil
- olive oil
- salt
- pepper
- Dijon mustard
- balsamic vinegar
- diced onion
- Dijon mustard
- veg. oil
- olive oil
- S&P
“KITCHEN NOTES
The inspiring recipe suggests straining the seeds out but I didn’t find that necessary.
After resting a few minutes, the dressing becomes quite viscous, almost jelly-like. I started with just two tablespoons of olive oil but in order to pour, was forced to add more oil than was needed for (my) taste. To limit calories and fat grams, next time I’ll use fruit juice rather than more oil.
For aesthetics, I’d also recommend drizzling the dressing over top (or better yet, drizzled from a squeeze bottle) since tossing the greens in the dressing creates a muddy look. "
( http://kitchen-parade-veggieventure.blogspot.com/ )
Hands-on time: 10 minutes
Time to table: 10 minutes
Makes 1/2 cup
- sugar
- good vinegar
- onion
- fresh blueberries
- - 4 tablespoons good olive oil
- tomato soup
- mayonnaise
- sweet relish
- grated onion
- prepared mustard
- tbl lemon juice
- vinegar/oil
- s & p
- coleman's mustard (optional
- lemon juice
- zest of 1/2 lemon
- mustard
- olive oil