You might need to buy:
  • mayonnaise
  • fat-free sour cream
  • chopped anchovy fillets
  • chopped parsley
  • white wine vinegar
  • salt
  • garlic powder
  • black pepper

Dressing for the Coyote Quesadilla at

You might need to buy:
  • sour cream
  • chipotle peppers

A healthy variation on the traditional green goddess dressing, the light green color looks great over a variety of Fall and Winter lettuce greens.

You might need to buy:
  • mayonnaise
  • plain yogurt
  • tarragon vinegar
  • minced garlic clove
  • salt and pepper

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. "
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Hands-on time: 10 minutes
Time to table: 10 minutes
Makes 1/2 cup

You might need to buy:
  • sugar
  • good vinegar
  • onion
  • fresh blueberries
  • - 4 tablespoons good olive oil