Salads and Dressings

Greek Goddess Dressing

July 19, 2015


I love cheese, pretty much any cheese.  Blue cheese is one of my favorites.  Paging through the June edition of Food Network Magazine, I found a recipe for a blue cheese dressing that I have to try!  I sent my son to the store today, since I spent yesterday on the golf course (Thanks Alec).  Imagine my disappointment when I apparently, left off the main ingredient, blue cheese.  Time to regroup.  The next recipe was for Green Goddess.  Ok, I can make a version of this work, for the dressing, but I needed to improvise on the salad.saladdressing

I enlisted my monther-in-law to help with the salad tonight, she loves to help and loved the opportunity to use the salad spinner.  For the salad, I combined mixed greens and spinach, cucumbers, yellow tomatoes, avocado and fresh picked radishes from my garden!  I know my husband like “protein” in his salad, so I cooked up 6 strips of bacon, pretty sure he would have preferred chicken, but I used what was convenient and quick and who doesn’t love bacon!

I had to play around with the recipe based on ingredients I had on hand, but overall I thought the dressing was great.  I substituted creme fraise for mayo and I did not have tarragon. I can’t wait to try it again with a little more “green” in it!

Greek Goddess Dressing
Recipe type: Salad Dressing
Prep time: 
Total time: 
Serves: 1½ cups
This is a version of a dressing in Food Network Magazine, July 2015
  • ½ cup sour cream
  • ½ cup creme fraise (sub for Mayo)
  • ⅓ cup of chives
  • ⅓ cup chopped parsley
  • ¼ avocado (my add to make it more green)
  • ¼ jalapeno seeded (my add)
  • ½ juice from 1 lemon
  • 1 clove garlic minced
  • salt and pepper to taste
  1. Use a blender to mix all together, add additional salt and pepper and or more lemon juice.


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