Going Green

When organizing my mom’s recipes earlier this year, I saved copies of several to make into a book for her children and grandchildren. One of those recipes was for Green Goddess Dressing. Although it was quite the rage in the 50’s and 60’s it doesn’t appear on many menus anymore. Green Goddess Dressing takes its origin from San Francisco where it was first served in 1923 to honor the actor starring in the play “Green Goddess” and it quickly became a hit (unlike the play).

Most likely Mom’s recipe came from one of the ladies’ magazines popular when she was a newlywed. It looked yummy but now that there are so many options available at grocery stores it was easy to jazz the dressing up with fresh herbs and a few extra touches.

St. Patrick’s Day is just around the corner and a crudité platter featuring beautiful bright green dressing and colorful vegetables just sounds way better than green beer. (I apologize if you are a green beer fan.)  There are so many gorgeous choices of fresh veggies, but I had to roast and cool a few beets since my son loves them.

Other favorites can be served fresh like cauliflower, red and yellow peppers, carrots, cucumber, even fennel. Of course, there are things like green beans and asparagus that are delicious too and just require a few minutes of steaming. The dressing is easy enough, everything goes in the blender for a quick spin. Put it in a pretty bowl arrange the veggies and you have an instant crowd pleaser that’s also healthy to boot! In my book that’s a recipe for success. Don’t just serve Green Goddess Dressing for St. Patrick’s Day, it’s always a delicious surprise. Let’s bring this dressing back in style! Enjoy!

Link to All of Sallie’s Recipes
Green Goddess Dressing (Makes about 1½ cups) [Printable Recipe]

Directions

Combine all ingredients in a blender and process to thoroughly combine.

Store for up to a week in the refrigerator.