GREEN GODDESS DRESSING (LOW FAT)
This Bon Appétit Magazine recipe (March 2002) packs a lot of flavour but is very low in calories. It is great on green salads, sliced tomatoes, hard-boiled eggs, or as a dip. You can substitute the yogurt for nonfat sour cream. Makes about 1 1/4 cups. (Can be prepared 3 days ahead. Cover and refrigerate.)
Provided by blucoat
Categories Sauces
Time 10m
Yield 20 serving(s)
Number Of Ingredients 9
Steps:
- Cook arugula or watercress in medium saucepan of boiling water 30 seconds. Drain. Rinse under cold water. Drain again. Pat dry with paper towels.
- Transfer arugula or watercress to blender. Add 3/4 cup plain nonfat yogurt and all remaining ingredients and puree until smooth, thinning with more yogurt or water, if desired.
- Transfer dressing to bowl. Season dressing to taste with salt and pepper.
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Hadejoke Bee jay
[email protected]This dressing is so good, I could drink it! It's the perfect balance of tangy, creamy, and herbaceous.
MATIYA DA DRAGON
[email protected]This dressing is a staple in my kitchen. I use it on everything from salads to sandwiches to grilled chicken.
Hassan Magsi
[email protected]This dressing is a great way to use up leftover herbs. It's also a great way to get your kids to eat their vegetables.
Anas Ouadih
[email protected]I would not recommend this recipe. It was a waste of time and ingredients.
Samira Fernandes
[email protected]This dressing is just okay. It's not bad, but it's not great either.
Emir Alimi
[email protected]I made this dressing for a picnic and it was a disaster. It was too runny and didn't hold up well in the heat.
Kashif King
[email protected]This dressing is a bit too tangy for my taste. I added a little bit of honey to sweeten it up.
Hashith Kalhara
[email protected]I'm not a fan of cilantro, so I substituted parsley in this recipe. It still turned out great.
Zagr009
[email protected]This dressing is a bit pricey to make, but it's worth it. It's so flavorful and delicious.
Brandon Garcia
[email protected]I'm not a huge fan of creamy dressings, but this one is really good. It's light and refreshing.
Saio F Koroma
[email protected]This dressing is a great make-ahead recipe. I usually make a batch on the weekend and then use it throughout the week.
Mireille Feison
[email protected]This dressing is a great way to add some extra flavor to grilled chicken or fish.
Asrhah Khaskheli Asrhah Khaskheli
[email protected]I love the lemony flavor of this dressing. It's so refreshing.
Yousef Ghazi
[email protected]This dressing is so easy to make. I just throw all the ingredients in a blender and blend until smooth.
Luka Luka
[email protected]I love the bright green color of this dressing. It makes my salads look so inviting.
mdashik bepari
[email protected]This dressing is so versatile! I've used it on salads, grilled chicken, and even roasted vegetables. It's always a hit.
Lashri Baloch
[email protected]This dressing is a great way to use up fresh herbs. I love that it's low in fat and calories, but it's still packed with flavor.
Farwa Khan
[email protected]I was looking for a healthy and flavorful dressing and this one fit the bill perfectly. It's so easy to make and it's delicious on everything from salads to sandwiches.
Savanna Garcia
[email protected]I made this dressing for a party and it was a huge hit! Everyone loved the bright, tangy flavor. It's definitely a keeper.
sandip mandal
[email protected]This dressing is so refreshing and flavorful! I love the combination of herbs and spices. It's perfect on salads, grilled vegetables, or even as a dip for crudités.