When I took my first bite of this salad, I said "it tastes like a garden"!! This dressing is full of fresh, bright flavors and a little goes a long way. I had never had Green Goddess before, but now I know I will be having it again! My salad has red peppers (you can probably find those peppers in almost every recent dinner meal--always on special at our local grocer!), chicken, cucumbers, mixed field greens, and BLUEBERRIES!! I love the little sweetness that the blueberries add to a salad (they're also really good with balsamic vinegar-based dressings).
I got this recipe from Macaroni and Cheesecake, and it's an original Ina Garten recipe. I didn't have anchovy paste, so I know I missed out on a layer of flavor, but I have bad memories of anchovy paste, including the tube bursting from the back end and going all over my clothes and hands and smelling like it for about 24 hours. yuck. I'm sure the anchovy paste would add a great depth to your flavor if you are up for it!
Green Goddess Dressing
1/2 cup light mayonnaise
1/2 cup light sour cream
1/2 cup chopped green onions (used chives from my back porch instead!)
1/4 cup chopped flat leaf parsley
1/4 cup chopped cilantro (Ina's original calls for basil rather than parsley/cilantro, which I think would be AWESOME!)
juice of 1 lemon
1 clove chopped garlic
1 tsp anchovy paste
1/4-1/2 tsp kosher salt
1/4-1/2 tsp ground black pepper
Chop all herbs. (I'll admit it, I didn't chop anything--just tossed it all in the Magic Bullet and it did the work for me). In a blender (or MB!), combine all ingredients and blend until you reach a smooth consistency. Taste and adjust seasonings as needed. The dressing should be kind of a creamy avocado color.
from Macaroni and Cheesecake