• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Encharted Cook logo
  • Recipes
  • Charts
  • The Dish
  • About
  • Subscribe
menu icon
go to homepage
  • Recipes
  • Charts
  • The Dish
  • About
  • Subscribe
search icon
Homepage link
  • Recipes
  • Charts
  • The Dish
  • About
  • Subscribe
×

Home » Recipes » Salad Recipes

Green Goddess Salad Dressing

Published: Apr 13, 2018 by Jan Nunes

Skip to Recipe Pin It Now!
Green Goddess Salad of Lettuce, Tomato, and Cucumber with a Pale Green Creamy Salad Dresing - Pinterest Pin

With fresh herbs and a tangy clean flavor, Green Goddess Salad Dressing is still an enduring classic salad dressing. With just 9 ingredients and a very quick prep time, this might become be your favorite salad dressing year round.

Classic Presentation of Green Goddess Salad Dressing on Butter Lettuce with Cucmber and Halved Cherry Tomatoes

This dressing is so simple to make and is even better, if made the day before you serve it. Just a few pantry ingredients plus the fresh herbs and lemon make this delicious salad dressing.

Jump to:
  • Instructions
  • My Top Tips
  • Substitutions & Variations
  • Related Posts
  • 📖 Recipe

To say Green Goddess is my favorite salad dressing is an understatement! I absolutely love this dressing... and not just on salad! It also makes a wonderful dip and sauce.

My version of this classic salad dressing is based on the original that was invented by Executive Chef Phillip Roemer of The Palace Hotel in San Francisco. This is the one true original recipe that contains only the herbs of parsley and chives. Although the original used anchovie fillets, my version contains Worcestershire sauce, which gives a hint of anchovie and is always in my fridge.

Instructions

So... this is how easy this classic dressing comes together:

A cutting board shows the two herbs and some of the ingredients in Green Goddess Salad Dressing

Place parsley and chives into the bowl of a small 3 cup food processor. Pulse herbs until very finely chopped. 

Pulsing the herbs in a small food processor

Scrape down sides of bowl and add remaining ingredients.

Adding the sour cream, mayo, lemon juice, worcestershire sauce, and vinegar

 Pulse until all is well combined. 

The finished pale green dressing flecked with herbs in a small food processor

Taste and adjust seasoning if needed. Pour into a container and cover. Refrigerate until ready to serve.

The classic presentation for Green Goddess dressing is a salad of romaine lettuce, cherry tomatoes, and cucumbers. A large portion of fresh crab meat is mounded in the center of the salad, and the dressing is served on the side.

My Top Tips

♥  Green Goddess Dressing is best when made the day before serving it. This gives the ingredients time to “marry”.

♥  This dressing is very thick. If a pourable dressing is desired, add half and half or whole milk to the dressing until the desired thickness is achieved. Be sure to check the seasoning and adjust as needed.

♥  You can store Green Goddess in a covered container in the refrigerator for up to 5 days.

Substitutions & Variations

Substitute Yogurt - You can substitute plain unflavored yogurt for any or all of the sour cream.

Substitute Taragon - If you like the flavor of fresh taragon you can substitute it for some portion of the parsley and chives. There are many versions of this dressing that contain taragon, most notably the version published by The New York Times. However, the original version does not include taragon.

Variations of the salad include substituting cubed or chopped chicken or turkey for the crab. Salad greens can be romaine, curly endive, escarole, and chicory. Other green vegetables like garden peas and asparagus can be added to the greens.

Related Posts

  • Green Goddess - A True Classic
  • Green Goddess Potato Salad
  • Green Goddess Pasta Salad

📖 Recipe

classic lettuce, tomato, and cucumber salad with Green Goddess Salad Dressing on a small plate

Green Goddess Salad Dressing

5 from 1 vote
Encharted Cook | Jan Nunes
Green Goddess Salad Dressing has fresh herbs and a tangy clean flavor. This enduring classic could be your favorite year-round salad dressing.
Prevent your screen from going dark
Print Recipe Pin Recipe
Prep Time 10 mins
Total Time 10 mins
Course Salad
Cuisine American
Servings 16
Calories 110 kcal

Ingredients
 

  • ¼ Cup Parsley, Packed (about 1 oz.)
  • ¼ Cup Snipped Chives, Packed (about 1 oz.)
  • 1 Cup Mayonnaise, I Actually Prefer Miracle Whip Salad Dressing
  • ½ Cup Sour Cream
  • 1 Tablespoon Worcestershire Sauce
  • 1 Tablespoon Rice Wine Vinegar or White Wine Vinegar
  • 1 Tablespoon Fresh Lemon Juice
  • ¼ teaspoon Salt
  • Fresh Ground Black Pepper, if desired

Instructions
 

  • Place the parsley and chives into the bowl of a small 3 cup food processor. Pulse herbs until very finely chopped.
    ¼ Cup Parsley, ¼ Cup Snipped Chives
  • Scrape down the sides of bowl and add the mayonnaise, sour cream, Worcestershire sauce, vinegar, lemon juice, salt, and fresh ground black pepper. Pulse until all is well combined.
    1 Cup Mayonnaise, ½ Cup Sour Cream, 1 Tablespoon Worcestershire Sauce, 1 Tablespoon Rice Wine Vinegar or White Wine Vinegar, 1 Tablespoon Fresh Lemon Juice, ¼ teaspoon Salt, Fresh Ground Black Pepper
  • Taste and adjust the seasoning if needed. Pour into a container and cover. Refrigerate until ready to serve.

Notes

My Top Tips
♥  Green Goddess Dressing is best when made the day before serving it. This gives the ingredients time to “marry”.
♥  This dressing is very thick. If a pourable dressing is desired, add half and half or whole milk to the dressing until the desired thickness is achieved. Be sure to check the seasoning and adjust as needed.
♥  You can store Green Goddess in a covered container in the refrigerator for up to 5 days.
Substitutions & Variations
Substitute Yogurt - You can substitute plain unflavored yogurt for any or all of the sour cream.
Substitute Taragon - If you like the flavor of fresh taragon you can substitute it for some portion of the parsley and chives. There are many versions of this dressing that contain taragon, most notably the version published by The New York Times. However, the original version does not include taragon.
Variations of the salad include substituting cubed or chopped chicken or turkey for the crab. Salad greens can be romaine, curly endive, escarole, and chicory. Other green vegetables like garden peas and asparagus can be added to the greens.

Nutrition Per Serving

Calories: 110kcal | Fat: 11g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 141mg | Potassium: 26mg | Vitamin A: 160IU | Vitamin C: 2.1mg | Calcium: 11mg | Iron: 0.2mg

All nutritional information on this site is an estimate. Your results may vary.

centered image

More All Recipes

  • Lemon Butter Baked Salmon
  • Chicken Tenders Parmesan
  • Cherry Pecan Loaf Cake
  • Hearty Marinara Sauce
  • Share
  • Twitter
  • Email

Reader Interactions

♥ — add a comment Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Hello and Welcome to Encharted Cook!

I'm Jan and I love to cook for friends and family. Over the years I have learned that many recipes are related and if you learn to make one delicious dish and you can make many more. So come join me as I chart recipes and ingredients and share my favorite dishes.

More about Jan →

♥ Featured Web Story

Slow Cooker Vegetable Soup Story

♥ All-Time Reader Favs

  • Coconut Rum Sunrise Cocktail
  • Everything Chaffle
  • Easy Ground Beef Enchiladas
  • Maple Beam and Cream Cocktail
  • Pizza Eggs
  • Red Wine Sauce with Berries

♥ Featured Chart

  • How to Make Crumb and Streusel Toppings

♥ Follow Me on Feedly!

follow us in feedly

Footer

↑ back to top

More About Encharted Cook

Privacy Policy
Copyright Notice
Contact Me

  • Instagram
  • Facebook
  • Pinterest
  • YouTube
  • RSS Feed

COPYRIGHT © 2018 - 2023 ENCHARTED COOK, JAN NUNES