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Recipe: Creamy Herb Salad Dressing


Creamy herb dressing
Dave Scantland
This is my version of Green Goddess dressing. A nice change from our usual vinaigrette, it's great on all kinds of tossed green salads, sliced cucumbers or tomatoes. I also like it on a chef's salad for a main course. Depending on how heavily you like your salads dressed, this will make enough dressing for four side salads or two main dish salads. Any extra dressing will keep in the refrigerator for two or three days.

Yield: About 1/3 cup


  • 2 tablespoons whole milk plain yogurt
  • 2 tablespoons mayonnaise
  • 1/2 teaspoon kosher salt
  • Several grinds fresh black pepper
  • 2 teaspoons red wine vinegar
  • 2 teaspoons olive oil
  • 1/2 teaspoon minced garlic (1 small clove)
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped chives
  • 2 tablespoons chopped dill


1. Place all ingredients in the bowl of a small food processor and pulse until mixture is smooth and herbs are mostly pureed.

If you don't have a food processor, mince the herbs very fine. Whisk the yogurt, mayonnaise, vinegar, oil, salt and pepper together, then stir in the herbs.


  • For a lower calorie dressing, use just one tablespoon of mayonnaise and three tablespoons of yogurt. Reduce the oil to 1 teaspoon.
  • You can make this into a dip for vegetables or chips by using three tablespoons sour cream instead of the yogurt and reducing the mayonnaise to one tablespoon.

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