|Tavern on the Green|
|by Jennifer Oz LeRoy|
A glorious celebration of the legendary eating spot in Manhattan's Central Park. Nestled in Central Park, one of the most fabulous settings imagin...
1 - 10 of 107 for green goddess dressing
Peel and pit avocado. Force through a sieve or mix in a blender for 1/2 minute. Put pulp in a bowl with remaining ingredients, except the sour cream. ...
Prepare at least 3 hours before serving. Mash avocado until creamy and set aside. Add garlic, parsley, tarragon, chives, vinegar, lemon juice and ...
Blend until smooth and green.
Combine all ingredients in bowl. Beat with whip until well blended. Chill to serve. Makes 1 1/2 cups dressing. Use for shrimp and other seafood salads.
Blend all ingredients ... Cover bowl tightly and chill in refrigerator 3 or 4 hours. Makes 2 1/2 cups. Delicious served on green salads and seafood salads.
This creamy mixture ... as well as green salads. Place first ... blender container; cover. Blend until smooth. Fold in yogurt. Cover; chill. Makes 1 1/2 cups.
Blend all ingredients and refrigerate. Serve over greens. (Leruth's Restaurant, New Orleans)
Thoroughly mix ingredients and refrigerate. This dressing keeps well for a week. Yield: 1 cup.
Combine all ingredients in a small bowl; stir well. Cover and chill thoroughly. Serve dressing over salad greens. Yield: 1 3/4 cups.
In large salad ... with desired amount Green Goddess dressing. Roll and toss until lettuce is well coated. 6 servings. Cover, blend until combined, chill.
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