Creamy Fresh Herb Salad Dressing

Total Time
Prep 10 mins
Cook 0 mins

I started an herb garden this spring and made cuttings to get the plants more sun. Thus, I had to quickly find a way to use the fresh herbs, or freeze them. This dressing works great with salad greens, and if you are like me, you are not beneath looking for a snack in the middle of the night, armed with saltine crackers to dip into something.

Ingredients Nutrition


  1. Add cream to food blender. Add all other ingredients. Pulse until desired consistency. Refrigerate at least 8 hours. It tastes so much better after 24 hours, or so.
Most Helpful

This indeed was yummy! I used a combo of dill, basil, a spot of rosemary, chives, parsley, and some lemon oregano all combined together with the other ingredients to produce this happy, lovely, dressing. I followed this exactly, except used some half-in-half instead of whipping cream. I pulsed it until it got much thinner, and it was divine. I added 1 tsp. more of vinegar, just because I like a bit of a tang to it. I will use this often, as this is one lovely recipe. Thanks for posting! Made for Diabetic Forum, Greens Month/Down on the Farm 2012

Andi of Longmeadow Farm May 04, 2012