|Greene on Greens|
|by Bert Greene|
Winner of a 1985 Tastemaker Award, Bert Greene's vegetable cookbook is loaded with 450 recipes for vegetable soups, casseroles, crepes, quiches, s...
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. ...
Combine all ingredients in a small bowl; stir well. Cover and chill thoroughly. Serve dressing over salad greens. Yield: 1 3/4 cups.
Prepare at least 3 hours before serving. Mash avocado until creamy and set aside. Add garlic, parsley, tarragon, chives, vinegar, lemon juice and ...
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.
Thoroughly mix ingredients and refrigerate. This dressing keeps well for a week. Yield: 1 cup.
Blend all ingredients and refrigerate. Serve over greens. (Leruth's Restaurant, New Orleans)
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.
In large salad ... with desired amount Green Goddess dressing. Roll and toss until lettuce is well coated. 6 servings. Cover, blend until combined, chill.
Blend until smooth and green.
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