realistic recipes for a nutritious kitchen

Basil Infused Green Goddess Dressing

Green Goddess Dressing

Green Goddess Dressing – Clean & Delicious®

This is the dressing that I made with my Butter Lettuce Salad last week.  I demonstrated it in the video but thought it needed a post of it’s own.

This is really just a lighter version of a recipe I found from the beloved Ina Garten.

She makes the best classics and I often find myself turning to her for some kitchen inspiration.

This dressing is great on salads but it’s also delish as a spread for a turkey sammie, tossed with some leftover chicken for a little chicken salad, or simply used as a dip!

It’s a keeper.  Promise.

Basil Infused Green Goddess Dressing

Yield: 16 servings

Prep Time: 10 minutes

Cook Time: 0 minutes

Total Time: 10 minutes

Ingredients:

  • 1 cup scallions, roughly chopped
  • 2 cloves garlic, roughly chopped
  • 1-cup fresh basil
  • 1 cup Nonfat Greek Yogurt (you can use 2% or full fat if you prefer)
  • 2 tbsp real mayo
  • ¼ cup lemon juice
  • ½ tsp kosher salt and some fresh ground pepper

Directions:

Combine scallions, garlic, and basil in a food processor.  Pulse a few times to break everything down.  Add yogurt, mayo, lemon juice, and salt and pepper and blend until you have a nice thick, creamy dressing.  Adjust seasonings and set aside.

Makes about 2 cups.

Nutritional Analysis

Serving size 2tbsp: Calories: 44; Total Fat: 2.5g; Saturated Fat: 0.4g; Cholesterol: 1mg; Carbohydrate: 3g; Dietary Fiber: 0.4g; Sugars: 1.6g; Protein: 2.8g

 

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6 Responses to “Basil Infused Green Goddess Dressing”

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    1
    Erin — July 13, 2012 @ 9:16 pm

    Hi, Dani! I can’t wait to try this dressing and the butter lettuce salad. They look so yummy! I do have one question though. How long do you think this dressing will keep in the fridge? I only ask because I cook for one and am trying to figure out if I should halve or quarter the recipe. I would hate for the dressing to go bad before I could use it. Thanks so much for your help!

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      1.1
      Dani — July 14, 2012 @ 7:04 am

      Erin – I would say a good week–> so it should hold for about 7-10 days.

      • #
        Erin — July 29, 2012 @ 6:52 pm

        Thanks, Dani! I cut the recipe in half, but I think I’ll make the full recipe next time. I’ve been using it all week for salads, dipping raw veggies, as a spread on sandwiches. It’s so good!

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    2
    Donna — July 14, 2012 @ 12:14 pm

    Made the salad last night with the dressing, really good. Made chicken salad with some of the extra dressing, yummy also. Great for when it’s really hot and you don’t want to cook!!!!!!!

  3. #
    3
    Cara — July 15, 2012 @ 5:37 pm

    mmm, sounds like creamy pesto in the form of salad dressing ;) yum!

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    4
    Roland Denzel — July 23, 2012 @ 12:18 pm

    Dani, I grew up with a mom who LOVED green goddess dressing, so this is a blast from the past for me! Great stuff, and I’ll be sharing it with her next time I do the cooking over there.

    Roland

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