Our inspiration to eat the way we do now was a book called Food Matters by Mark Bittman. In the book, he challenged readers to start buying foods at the grocery made of “5 ingredients or less”. At the time, this was a big step for us. Meals for me generally consisted of what I’ll call “pastry pockets filled with meat and cheese” or breakfast cereal.
This new way of eating meant getting rid of those 2-year-old salad dressing bottles in our refrigerator and opting for homemade dressings. We were surprised at how easy it was, and haven’t bought a bottle in years. Though there are many great dressings out there that are not full of preservatives, we generally opt for making our own since it’s easy and we know exactly what it’s made of (and they taste incredible!).
While it’s a little more involved than the typical vinaigrette, this dressing is so so worth it. Green Goddess dressing was apparently fairly popular in the 1970′s and 80′s, but stems back to San Francisco in the 1920′s. We’ve called this version “healthy” Green Goddess, since the standard is generally made with a lot of mayonnaise and sour cream, which can sometimes feel heavy. This version is light and fresh, based on a Mexican Green Goddess dressing in Gwyneth Paltrow’s It’s All Good. With a Greek yogurt base, it’s a bit lighter but just as flavorful as the standard counterpart. I know we’ll be making this one in the future; it’s incredibly versatile and makes a pile of raw vegetables taste like heaven!
Stay tuned for how we used it, coming later this week.
Some of Our Other Dressing Recipes:
Honey Mustard Vinaigrette (our favorite!)
Lemon Oregano Vinaigrette
Honey Balsamic Vinaigrette
- 2 scallions
- ½ green jalapeño pepper
- ⅔ cup Greek yogurt
- ½ cup lightly packed cilantro
- Juice from 1 lime (2 tablespoons)
- ⅓ cup olive oil
- ½ teaspoon salt
- 1 tablespoon honey
- Chop the scallions. Seed and dice the jalapeno pepper.
- In the bowl of a blender or immersion blender cup, add ⅔ cup Greek yogurt,
- ½ cup lightly packed cilantro, juice from 1 lime (2 tablespoons), ⅓ cup olive oil,
- ½ teaspoon salt, and 1 tablespoon honey. Blend to combine.
- Transfer to a sealable container; stores in the refrigerator for 1 week.