Prep 20 mins
Cook 0 mins
This is my adaptation of a recipe my great aunt has been making for years. I love the combination of herbs in this dressing. The original recipe called for tarragon wine vinegar, so if you happen to have that on hand feel free to use it in place of the white vinegar and omit the fresh tarragon. Not only does this dressing taste great on salads, but it's also a key ingredient in another of my aunt's delicious dishes, her Tuna Salad Bake (Tuna Salad Bake)!
- 1 cup light mayonnaise
- 1⁄2 cup plain soy yogurt (I prefer Whole Soy)
- 1⁄2 cup finely minced parsley
- 1⁄4-1⁄2 cup finely minced fresh tarragon
- 3 tablespoons finely minced chives or 3 tablespoons green onions
- 3 tablespoons anchovy paste or 3 tablespoons finely minced anchovies (optional-I omit! Yuck!)
- 3 tablespoons white vinegar
- 1 tablespoon lemon juice
- 1 clove garlic, crushed or grated
- salt & freshly ground black pepper
- Combine all ingredients.
- Chill; it mellows and thickens on standing.
I liked this. I used Kraft light mayonnaise that was WAY TOO sweet so I had to add a lot of salt to make it work. I also used more yogurt (6oz) and only 6oz of mayo to use it more as a dip for crudite. VERY nice if you don't do dairy!! :)
When was the last time I had Green Goddess Dressing-- It was very good. I also choose to leave out the anchovies. Instead of minced fresh tarragon I used 1/2 tsp dried. This recipe is a keeper.