Creamy, tangy Green Goddess dressing is bold with fresh herb flavor. This classic salad dressing is hard to find in stores. Now you’ll be able to whip up the dressing at home anytime!
Straight from the restaurant salad dressing caddies of the 1970’s, this salad dressing recipe is proof why homemade dressing is best!
Brimming with rich, creamy ingredients, fresh Italian parsley and more, it packs a flavor punch you’ll love!
This recipe is from my Great Grandmother’s recipe box. It’s the real deal.
You’ll want it in your refrigerator all year! No more boring salad.
Just toss a bit in plain lettuce and you’ll fall in love on the spot.
What is Green Goddess Dressing?
A creamy, tangy salad dressing full of fresh herb and onion-y flavors.
It’s lightly green from the fresh parsley.
Though it was popular and mass produced in the 1970’2 and 1980’s, it’s now hard to find.
It’s very easy and fast to make at home (and tastes better too)!
What does it taste like?
Lightly tangy dressing with garlic and herb flavors.
You’ll never guess it has big, bold flavors by looking at the delicate green color! But it does.
The creamy ingredients make it a delicious choice for salads and more.
The Original Recipe
The salad dressing is believed to have been created in the 1920’s at the Palace Hotel in San Francisco, California.
The hotel’s executive chef wanted to create something special to honor actor George Arliss who was staring in the hit play ‘The Green Goddess‘.
The dressing is supposedly a twist on a sauce created by the chef to French King Louis XIII, ‘sauce au vert’ (green sauce).
The main ingredients remained in the well loved dressing through it’s many adaptations.
- Heavy Whipping Cream
- Lemon Juice
- Tarragon Vinegar – tarragon is a signature flavor in the dressing.
- Anchovy Paste – another classic Green Goddess dressing ingredient that punches up the flavor with a hint of a Caesar salad flavor.
- fresh Italian Parsley
How to Make it
There are two ways to make this salad dressing. Both are easy:
Put all ingredients in the Blender
This method is fast and delivers the beautiful green color the dressing is known for.
The other advantage of this method is minced ingredients don’t need to be as precisely chopped. They’ll all pulverize in the blender.
A food processor can be used too.
Whisk all ingredients together
This was the instruction of the original recipe.
Whisking the ingredients together will not pulverize all the ingredients, so is great if you prefer some texture in the dressing.
It will also not be uniformly green, but more white with green flecks.
Just as delicious!
A Large Batch Salad Dressing Recipe
The original recipe card indicated this ‘serves 6’. It doesn’t.
Maybe 6 plus 4 each of their closest friends.
The recipe makes 3 1/2 cups of dressing. It’s perfect for a larger family or for a gathering.
It’s easy to cut the recipe in half too.
Those measurements are included in the recipe card below.
The Dressing Will Thicken
After blending the ingredients, the dressing is not overly thick.
However when chilling in the refrigerator it WILL thicken.
I recommend spooning the dressing over a salad and tossing it in versus pouring it on due to the thickness.
How Long will the Dressing Last?
Store it in a sealed glass jar in the refrigerator for up to 1 week.
How to Use it
- For any Salad recipes – on tossed lettuce salads or mixed in to chicken salad or potato salads
- As a Dip for cut vegetables
- A sauce on grilled chicken or fish
- A marinade
More Salad Dressing Recipes You’ll Love
- Warm Cranberry Honey Dressing
- How to Make Russian Dressing
- Meyer Lemon Salad Dressing
- Homemade Roasted Tomato Salad Dressing
- Raspberry Vinaigrette with fresh berries
- Maple Pumpkin Butter Vinaigrette
Try these Salad Recipes too!
- Chinese Chicken Salad
- Mediterranean Salad with Zucchini Ribbons
- Chipotle Bacon Potato Salad
- Chickpea Salad Recipe
- Italian Pasta Salad