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Green Goddess Salad Dressing (Dairy-Free, Egg-Free, Corn-Free, Nut-Free and Soy-Free)

Do you remember Green Goddess Salad Dressing?  I sure do, I used to love that bottled green stuff from Seven Seas when I was a kid.  My mom used to make a delicious taco salad with it and I even used it to top my baked potato in lieu of sour cream.  And it’s a great dipper for raw veggies!

Somewhere along the line, the dressing began to disappear from grocery store shelves and over time, I simply forgot about it.  Then a few months ago, when I began recreating all of my favorite salad dressings to be free of: dairy, egg, corn, soy, refined sugar, artificial colors, preservatives, and gluten cross-contamination, my mom’s Green Goddess taco salad came flooding back in my memory as I tried to figure out a way to enjoy Mexican inspired foods again without the use of corn and dairy (talk about feeling like a displaced New Mexican!).

Before I could make the taco salad though, I needed Green Goddess dressing.

According to Wikipedia, Green goddess is a salad dressing, typically containing mayonnaise, sour cream, chervil, chives, anchovy, tarragon, lemon juice, and pepper and is named for it’s green tint.

I found the following ingredient list for Kraft’s Green Goddess Dressing on Amazon:

Soybean Oil, Water, Vinegar, Sugar, Dried Sour Cream (Cream, Cultured Skim Milk, Culture), Salt, Contains less than 2% of Garlic, Xanthan Gum, Natural Flavor, Onion Juice, Spice, Polysorbate 60, Sorbic Acid and Calcium Disodium Edta As Preservatives, Mustard Flour, Yellow 5, Blue 1

The more I look at the ingredient list, the more nauseous I become.  Where are the herbs?  And the anchovies?  I feel like my entire pre-celiac and food allergic gastronomic life was nothing more than a synthetic illusion!

Certainly Green Goddess dressing wasn’t invented by a food manufacturer (can you tell I grew up on processed foods?), so I did a little digging and came across this website that shares the history of Green Goddess as well as a simple recipe that was perfect for tweaking to be allergen-friendly.

If you have a fish allergy or are a vegetarian (and thus cannot use anchovies), I found a thread on Chowhound offering several ideas for vegetarian substitutes.  The suggestion to use capers sounds like a great alternative to me.

Another very important note: Heinz Tarragon Vinegar is NOT GLUTEN-FREE!  It contains malt vinegar which is made from barley and is not distilled.  Luckily, it is very easy to make your own tarragon vinegar and I found a great recipe here.

Green Goddess Salad Dressing (Dairy-Free, Egg-Free, Corn-Free, Nut-Free and Soy-Free)

Rating: 51

Ingredients

Directions

  1. Whisk all ingredients together in a medium bowl (or use a blender, see notes).
  2. Store in an airtight container in the refrigerator for up to 2 weeks.

Notes

To achieve a naturally beautiful green hue to the dressing, use fresh herbs and make the dressing in a blender. The blender will pulverize the fresh herbs, releasing the chlorophyll and turning the dressing green.

The original dressing recipe turned out much thicker than what I prefer for a salad dressing. To thin the dressing, add enough dairy-free buttermilk until you reach the desired consistency.

I've not tried making this dressing with anything other than anchovies, but if you try using capers or another substitute, I would recommend starting with 1 tsp. and taste as you go until you reach the desired taste.

If you don't have a fish allergy and are not vegetarian but are anchovy adverse, I definitely recommend giving anchovies a try. While I was never one to put them on my pizza, a little anchovy paste doesn't have a fishy taste to me, it's just salty. Plus, anchovies are a good source of omega-3 fatty acids and because they are a small fish with a short life span, they are less likely to accumulate dangerous levels of mercury (to learn more, click here).

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This dressing also makes a lovely variation to the standard mayo and mustard based potato salad.  I’ve also been adding a dollop or two in the “eventually instant mashed potatoes” that I like to keep on hand for a quick and easy weeknight side dish.  And of course, the corn-free, dairy-free Green Goddess Taco Salad, which I will share in a future post.

Have you ever had Green Goddess dressing before?  If so, I’d love to know if you any special recipes or memories of it! :-D

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Comments

  1. Oh, Holy Cr@P, am I first? No way! Let's see if I am really first when this goes up. Um, um, um…What do I say?

    Oh, yeah! I have never heard of this stuff, although I should have, also being a product of 70s/80s processed revolution. While the Kraft version sounds awful (although I am sure it tasted good.) I really like the sound of your version. I think I am going to have to make it sometime to take to Big Sur (FIL'S place with all of the people). I am sure it will be a big hit. Love you recipes, my dear friend. Keep 'em coming.

    xoxo,

    Tia

    • Oh Tia, this dressing is so good! I plan incorporating it into my Halloween party food repertoire too, the natural green color is just begging to be called something like swamp scum or witches' brew, LOL!

      xoxo,
      Heidi

Trackbacks

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