More Recipes Like Green Goddess Dressing III

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Green Goddess Chive Dressing

Submitted by: Lori

This creamy dressing is rich with herbs--chives, garlic, scallions and tarragon--and uses far less anchovy than most green goddess dressings. A delightful green salad or seafood topper!

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Authentic Green Goddess Dressing

Submitted by: THELASTBARON

Home Town: Berlin-Neukoelln (Rixdorf), Berlin, Germany

Living In: Stowe, Vermont, USA

This has the taste of yesterday updated to meet today's palates. I love this dressing and it was one of two signature dressings I used as the executive chef at a Washington, D.C. seafood restaurant. Great stuff. Don't be put off by the use of anchovy paste; it is not noticeable and the dressing is very memorable. Works especially well as a Caesar substitute!

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Avocado Green Goddess Dressing

Submitted by: LISALISALISA

This creamy variation on Green Goddess dressing replaces pungent parsley with buttery avocado, but includes the usual spices and anchovies.

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Green Goddess Salad Dressing

Submitted by: Barrett

Here 's the classic version of this delectable dressing - anchovies, vinegar, tarragon, parsley, chives, mayonnaise and all. Don't pinch on the anchovies, it's the secret ingredient.

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Green Goddess Dressing II

Submitted by: Rinnie

Instead of using mayonnaise as a base, this recipe calls for evaporated milk.

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Russian Salad Dressing

Submitted by: KEN WILLIAMS

Creamy and tangy, this classic Russian salad dressing melds tomato ketchup and smooth mayonnaise with a little vinegar for kick.

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Thousand Island Dressing I

Submitted by: Cheryl

Play with the ingredients to develop a dressing that meets your tastes. You can use between 1 and 2 tablespoons of ketchup, or substitute relish for the chopped dill pickle. Use your imagination!

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Zinfandel Salad Or Slaw Dressing

Submitted by: MARBALET

This creamy dressing is spiced up by fresh green onions and garlic and a hefty splash of red wine.

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Thousand Island Dressing II

Submitted by: Sue

Simple recipe with mayonnaise, ketchup, and sweet pickle relish. I made this in restaurant quantities and broke it down. You may have to play with it to suit your tastes.