Options

Format:
Include:
PRINT
Photo: Anna Williams; Styling: Pam Morris Photo by: Photo: Anna Williams; Styling: Pam Morris

Four-Herb Green Goddess Dressing

Drape over greens, or serve as a dip for your favorite summery crudités.

Cooking Light JUNE 2011

  • Yield: 1 1/2 cups (serving size: about 2 1/2 tablespoons)
  • Hands-on:17 Minutes
  • Total:17 Minutes

Ingredients

  • 1 cup plain fat-free Greek yogurt
  • 1/2 cup reduced-fat mayonnaise
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon hot pepper sauce (such as Tabasco)
  • 3 canned anchovy fillets
  • 1 garlic clove, minced
  • 2/3 cup fresh parsley leaves
  • 1/4 cup fresh tarragon leaves
  • 1/4 cup chopped fresh chives
  • 1/4 cup fresh chervil leaves (optional)

Preparation

1. Place first 7 ingredients in a blender or food processor; process until smooth. Add parsley and remaining ingredients; process until herbs are minced.

Nutritional Information

Amount per serving
  • Calories: 36
  • Fat: 1.8g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.8g
  • Protein: 2.6g
  • Carbohydrate: 3.6g
  • Fiber: 0.1g
  • Cholesterol: 1mg
  • Iron: 0.4mg
  • Sodium: 171mg
  • Calcium: 30mg
advertisement

Go to full version of

Four-Herb Green Goddess Dressing recipe

advertisement