Green Goddess Dressing Low Fat Recipes

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GREEN GODDESS DRESSING

This bright and vibrant dressing has evolved since it originated in 1920s California. Earlier versions contained tarragon, anchovies, Worcestershire or avocados. Our reimagined classic is full of fresh, tender herbs, lemon and a balanced blend of yogurt and mayonnaise.

Provided by Food Network Kitchen

Categories     condiment

Time 10m

Yield About 2 cups

Number Of Ingredients 10



Green Goddess Dressing image

Steps:

  • Add the yogurt, mayonnaise, basil, dill, parsley, chives, garlic, lemon zest, juice, vinegar, 1 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper to a blender. Puree until smooth, scraping down the sides with a rubber spatula as needed. Season with salt and pepper to taste. Refrigerate in an airtight container for up to 5 days; stir well before using.

1/2 cup plain whole-milk yogurt
1/2 cup mayonnaise
1 tightly packed cup fresh basil leaves
1 tightly packed cup fresh dill, tough stems removed
1 tightly packed cup fresh parsley leaves
1/2 cup fresh chives (about 1 small bunch), roughly chopped
1 clove garlic
1 teaspoon lemon zest, plus 3 tablespoons freshly squeezed lemon juice
1 tablespoon sherry vinegar
Kosher salt and freshly ground black pepper

GREEN GODDESS DRESSING (LOW FAT)

This Bon Appétit Magazine recipe (March 2002) packs a lot of flavour but is very low in calories. It is great on green salads, sliced tomatoes, hard-boiled eggs, or as a dip. You can substitute the yogurt for nonfat sour cream. Makes about 1 1/4 cups. (Can be prepared 3 days ahead. Cover and refrigerate.)

Provided by blucoat

Categories     Sauces

Time 10m

Yield 20 serving(s)

Number Of Ingredients 9



Green Goddess Dressing (Low Fat) image

Steps:

  • Cook arugula or watercress in medium saucepan of boiling water 30 seconds. Drain. Rinse under cold water. Drain again. Pat dry with paper towels.
  • Transfer arugula or watercress to blender. Add 3/4 cup plain nonfat yogurt and all remaining ingredients and puree until smooth, thinning with more yogurt or water, if desired.
  • Transfer dressing to bowl. Season dressing to taste with salt and pepper.

1 cup packed arugula or 1 cup watercress leaf
3/4 cup plain nonfat yogurt (or more)
1/3 cup low-fat mayonnaise
2 tablespoons packed fresh dill, chopped
2 tablespoons packed fresh basil, chopped
2 tablespoons green onions, chopped
1 tablespoon packed of fresh mint, chopped
1 teaspoon red wine vinegar
1/4 teaspoon hot pepper sauce (optional)

CHEF JOHN'S GREEN GODDESS DRESSING

This creamy, herby, addictively delicious sauce is not only my favorite salad dressing, but is one of my favorite dips as well. You can of course tweak the acidity with more or less lemon, as well as play with the salt and pepper, but please do not change the trio of herbs. The way the parsley and chive play against the sweet tarragon makes this unlike any other herb dressing.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Sour Cream Dressing Recipes

Time 15m

Yield 16

Number Of Ingredients 11



Chef John's Green Goddess Dressing image

Steps:

  • Blend mayonnaise, sour cream, parsley, tarragon, chives, lemon juice, rice vinegar, anchovy fillet, garlic, cayenne pepper, salt, and black pepper in a blender until smooth.

Nutrition Facts : Calories 124.3 calories, Carbohydrate 1.3 g, Cholesterol 10.2 mg, Fat 13.2 g, Fiber 0.1 g, Protein 0.7 g, SaturatedFat 3 g, Sodium 103.5 mg, Sugar 0.2 g

1 cup mayonnaise
¾ cup sour cream
⅓ cup chopped fresh flat-leaf parsley
⅓ cup chopped fresh tarragon
¼ cup chopped fresh chives
2 tablespoons fresh lemon juice, or more to taste
1 tablespoon rice vinegar
1 anchovy fillet
1 clove garlic, chopped
1 pinch cayenne pepper, or to taste
salt and freshly ground black pepper to taste

GREEN GODDESS SALAD DRESSING (LOW FAT, LOW SODIUM)

Make and share this Green Goddess Salad Dressing (low fat, low sodium) recipe from Food.com.

Provided by Millereg

Categories     Salad Dressings

Time 12m

Yield 8 ounces

Number Of Ingredients 7



Green Goddess Salad Dressing (low fat, low sodium) image

Steps:

  • Combine all ingredients in a blender.
  • Process until mixture is smooth.
  • Store tightly covered and refrigerated.

1/4 cup low fat cottage cheese
3 tablespoons buttermilk
1 tablespoon parsley, chopped
1/8 teaspoon salt (optional)
1 1/2 teaspoons cider vinegar
1/8 teaspoon hot red pepper sauce
1 clove garlic, minced (or 2, if you like)

LOW FAT GREEN GODDESS SALAD DRESSING

Make and share this Low Fat Green Goddess Salad Dressing recipe from Food.com.

Provided by dicentra

Categories     Salad Dressings

Time 5m

Yield 1 cups

Number Of Ingredients 8



Low Fat Green Goddess Salad Dressing image

Steps:

  • In food processor, combine all ingredients.

Nutrition Facts : Calories 499.2, Fat 40.7, SaturatedFat 6, Cholesterol 37.4, Sodium 1148.2, Carbohydrate 32.1, Fiber 1.5, Sugar 8.2, Protein 4.9

1/2 cup mayonnaise
1/2 cup parsley
2 tablespoons sliced scallions
3 tablespoons white wine vinegar
tarragon
1 teaspoon anchovy paste
1 garlic clove, smashed
1/2 teaspoon dry mustard

GREEN GODDESS DRESSING

Green Goddess is a California classic. It makes a great dip for crudités and a wonderful dressing for robust lettuces like romaine hearts, but it's too thick and intense for delicate spring mixes. Although I've made the anchovies optional, I recommend them because they add depth to the flavor. If salt is an issue for you, leave them out.

Provided by Martha Rose Shulman

Categories     easy, quick, condiments

Time 15m

Yield Makes a little more than 1 1/2 cups

Number Of Ingredients 12



Green Goddess Dressing image

Steps:

  • In a blender, combine the parsley, watercress or spinach, tarragon, chives, garlic, anchovies, lemon juice, vinegar and canola or grapeseed oil. Blend until smooth, about two minutes. Add the mayonnaise, and blend again until smooth. Season to taste with salt and pepper.

1 cup parsley leaves
1 cup packed watercress or spinach leaves, stemmed
2 tablespoons tarragon leaves, rinsed
3 tablespoons minced chives
1 garlic clove, roughly chopped
2 anchovy fillets, preferably salt-packed
3 tablespoons fresh lemon juice
1 tablespoon plus 1 teaspoon Champagne vinegar or sherry vinegar
1/2 cup canola oil or grapeseed oil
1/2 cup mayonnaise, preferably homemade (see note)
Kosher salt
freshly ground pepper

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