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–+ servings
A salad of lettuce, tomato, cucumber, and krab, with green salad dressing in a crystal pitcher.

Green Goddess Salad Dressing with Fresh Herbs

Print Recipe
Fresh herbs and a tangy clean flavor make Green Goddess Salad Dressing an enduring classic with great versatility.
Prep Time 10 minutes
Total Time 10 minutes
Course Salad
Cuisine American
Servings 16 Servings
Author Jan Nunes
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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 or 3 Anchovy Fillets, Rinsed, Dried, and Minced
  • 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 the 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 Tip
♡ 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.
Make-Ahead & Storage
Make-Ahead: For the best flavor, you should make Green Goddess in advance. I like to make it a day before I need it to allow the ingredients to blend and "marry."
Storage: You can store Green Goddess in a covered airtight container in the refrigerator for up to 5 days. Do not freeze.
This Recipe was Adapted from the Original Recipe by Chef Phillip Roemer of The Palace Hotel, San Francisco, California.

Nutrition

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
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