Green Goddess Dressing Low Fat Recipes
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
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.
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
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.
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