Last Updated March 26th, 2018 at 12:34 am by Lisa
Mom’s Original 1970’s Classic Green Goddess Salad Dressing is creamy, and bursting with fresh herb flavor. Divine with a simple salad, or as a veggie dip!
Green Goddess Salad Dressing became very popular in the 1970’s and was named for its tint of green.
This dressing can be made ahead for the week, chilled in the fridge, and drizzled over salads greens during your busy weeknights or your next dinner party…
Mom’s 1970’s handwritten recipe card for Green Goddess Salad Dressing…
My Mom made this dressing all the time for our family. I grew up on Green Goddess. Today, I am sharing her actual recipe just the way she made it. Growing up, I remember a recycled mayo jar tucked neatly on the glass shelf of our fridge.
She was a working Mom, and very organized. She would come home from teaching, and pour this over any mixed greens and had an instant salad for dinner.
I will never be quite sure how my Mom got this recipe during the 1970’s, but it became a very popular trend to make Green Goddess Dressing. She was an amazing home cook, and taught cooking classes most of her life. Our home life was filled with constant entertaining, either in preparation for a party or cleaning up from one!
Mom had many Home Economist friends who were cook book authors, cooking instructors, appliance demonstration experts, and food stylists. Oddly, I didn’t learn to cook or care much about food or how to cook until well into my 30’s. But I think somehow, something must have stuck in my brain watching her all those years.
Fresh parsley, green onions, and chives.
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/3 cup finely minced parsley
- 3 tablespoons finely chopped chives and or green onions
- 3 tablespoons anchovy paste
- 3 tablespoons tarragon wine vinegar
- 1 tablespoon fresh lemon juice
- 1 clove garlic crushed
- pinch of sea salt and pepper to taste
Combine ingredients in blender until smooth about 30 seconds and chill in a container. Will last in the fridge for a week.
Serve as a dip, or toss with salad greens for a dressing.
Makes 2 cups.
Serve as a dip with crisp fresh veggies, or toss with salad greens for a dressing. Omit vinegar for a mild flavor - great on salad greens or seafood.
Combine ingredients in a blender until smooth about 30 seconds and chill in a container. Will last in the fridge for a week.
History of Green Goddess:
The most accepted theory regarding its origins points to the Palace Hotel in San Francisco in 1923, when the hotel’s executive chef Philip Roemer wanted something to pay tribute to actor George Arliss and his hit play, The Green Goddess. He then concocted this dressing, which, like the play, became a hit. This dressing is a variation of a dressing originated in France by a chef to Louis XIII who made a sauce au vert (green sauce) which was traditionally served with “green eel”.
For years, my Mom’s recipe for Green Goddess Salad Dressing sat in my recipe binder collection. When I finally made this dressing, memories flooded back of weeknight dinners at home with my family around the table in the 1970’s and 80’s. Oh my gosh, I almost burst into tears when I licked the spoon! It tasted like home. Enjoy making it for your family and friends..
All The Best Dishes,
Have you ever made salad dressing in a mason jar? Try this Parmesan Lemon Vinaigrette:
Need more fresh salad ideas? Try my Light-Healthy Brocolli Grape Salad
A fresh and clean salad is this Mango Jicama Slaw with a Mango Lime Vinaigrette Dressing: