Main Dishes, Recipes, Salads, Sides, Vegetables

SRC: Green Goddess Dressing

A creamy, tangy dressing filled with lots of fresh herbs and onions… green goddess dressing is divine!¬†

Hello, friends! What a week! We just moved and are getting settled in our new home. But I couldn’t miss out on the Secret Recipe Club this month so I made my recipe wayyy in advance. So unlike me. ūüôā This month I was given Jenna’s blog, The Painted Apron. Jenna is a lovely woman who gets to divide her time between Birmingham and Orange Beach, Alabama. She loves her family [just browse her blog for adorable grandkid photos! Awww.], football, and hospitality. My husband was very sad to learn that she’s an Alabama fan and wants to say GO BUCKS! OH! He’s a¬†major Ohio State fan and is still basking in the glow of Big Ten > SEC victory in the National Championship last January.

Green Goddess Dressing | thepajamachef.com #src #salad

All that aside, it was so fun to check out Jenna’s blog this month. Some of the recipes that caught my eye included: Creamy Corn Dip, Cranberry Salsa [must make at Christmas!], Cinnamon Roll & Sausage Breakfast Pudding [this would be an awesome dish to make while on vacation… we always stay in condos so low-prep recipes are great!], Apple Pear and Walnut Gorgonzola Galette, and Savory Apple Pie Quesadilla. I must have been in a fall mood when I browsed her blog, but I eventually settled on this great salad dressing. I know I’ll be able to enjoy it all summer long!

Green Goddess Dressing | thepajamachef.com #src #salad

I’ve heard of Green Goddess Dressing before, but don’t really think I’ve ever had it before. Apparently it was concocted in the 1920s in San Francisco as part of a movie celebration. Fun! Truly, it reminds me of a more sophisticated version of ranch dressing. Creamy, herby, and tangy, this dressing is a fun creamy topping for salad. Traditionally, this dressing is made with sour cream and mayonnaise, but this time I used greek yogurt instead of sour cream because I had it on hand. We have enjoyed this dressing for the past two weeks on any and every salad we can find… but the first time, it was fabulous on a salad made up of red leaf lettuce,¬†sauteed asparagus, sliced radishes, chickpeas, crumbled feta, and sliced hard boiled eggs. No matter how you serve it, I’m sure you’ll enjoy it as much as we did! Thanks, Jenna, for a great recipe. ūüôā

one year ago: Tropical Cake Mix Cookies
two years ago: Sweet Potato and Kale Egg Bake
three years ago: Reese’s Blondie Pie
four years ago: Sweet Potato Waffles

Green Goddess Dressing

  • Servings: 1.5 cups
  • Print

from The Painted Apron

Ingredients:

  • 1/2 cup mayonnaise
  • 1/2 cup Greek yogurt or sour cream
  • 1/4 cup chopped basil [or basil paste from Gourmet Garden]
  • 1/4 cup chopped parsley [or parsley paste from Gourmet Garden]
  • 1 tablespoon anchovy paste
  • 4 tablespoons lemon juice [from about 2 lemons]
  • 1 clove garlic, minced
  • crudites or salad, for serving

Directions:

Combine all ingredients in a jar or small bowl, then process with an immersion blender until smooth. Serve as a dressing or dip. I enjoyed my dressing with this Asparagus and Chickpea Salad from A Nutritionist Eats [ingredients: red or butter lettuce, sauteed asparagus, sliced radishes, chickpeas, crumbled feta, and sliced hard boiled eggs].

Dressing keeps well in the fridge for about a week. Enjoy!


Check out all the other delicious recipes made by my friends in the Secret Recipe Club this month!

Main Dishes, Recipes, Salads, Sides, Vegetables

Roasted Chickpea, Carrot, & Radish Salad with Lemon-Dijon Dressing

Last week was my spring break, and Ben and I took a quick four-day/three-night trip down to Cumberland Gap, TN.

Cumberland Gap Trip | The Pajama Chef

It’s just a short five hour drive from Bloomington, and if you’re not familiar with this area, three states come together in the park–Tennessee, Virginia, and Kentucky. We had never been before but had a blast. Even though winter is still lingering, hiking up in the woods and trails was just beautiful. The toughest hike was a 7 mile round trip hike up to White Rocks, a site that was a landmark to pioneers making the westward trek demonstrating that the Cumberland Gap pass was just a day’s walk ahead. Up top in the White Rocks area it was frosty, snowy, and terribly cold. I was so glad I chose to wear my vest instead of leaving it in the car!!

Cumberland Gap Trip | The Pajama Chef

Aside from hiking, we had fun just hanging out together… reading, relaxing, and exploring a few of the nearby towns.¬†We stayed at the Olde Mille Inn Bed & Breakfast, which I highly recommend if you’re ever in the area. It is so cute, and even though it was built in the 1800s, everything was very modern and comfortable inside. I never wanted to leave our room! It was so nice, and the breakfast everyday was¬†amazing.¬†Upside down pancakes, sausage gravy & biscuits, french toast, and the best steel cut oats I have ever had! We were the youngest guests by a longshot [at least 30 years] but breakfasts were served together, and it was really fun to chat with the other guests. Can I just say that I love southern accents? ūüôā

Cumberland Gap Trip | The Pajama Chef

We ate lunch everyday at this adorable cottage turned coffeshop–Gap Creek Coffee. My favorite drink was their Peanut Butter Cup. PB in coffee sounds a lil weird, but you can bet I’ll be looking for that on coffeshop menus in the future. Our dinners were nothing compared to the other meals of the day, but we did enjoy some good Tennessee BBQ! This area of the country¬†definitely¬†wasn’t gourmet¬†restaurant¬†central, but the area’s natural beauty sure made up for it!! Be sure to visit Cumberland Gap if you can! We’d love to go back someday.

Cumberland Gap Trip | The Pajama Chef

Before we left, I made this wonderful salad as an excuse to use up as much of my produce as I could before going out of town. But seriously, you shouldn’t wait til you need to use things up…¬†adding hot roasted, crisp veggies and chickpeas on cold salad greens is my new favorite thing!

Roasted Chickpea, Carrot, & Radish Salad with Lemon-Dijon Dressing | The Pajama Chef

The¬†contrasting¬†temperatures are just perfect! I didn’t really measure the seasonings used to roast the chickpeas, carrots, and radishes but just used a little cumin, garlic powder, black pepper, ginger, and allspice to make a spicy-sweet spice mixture to rub on with EVOO.

Roasted Chickpea, Carrot, & Radish Salad with Lemon-Dijon Dressing | The Pajama Chef

The dressing is a very basic lemon-olive oil-dijon mustard mixture, which paired so well with the light greens and crispy toppings. I thought about adding some vinegar to make more of a¬†vinaigrette, but decided against it. You certainly could if you wanted, though–I just liked the tartness of the lemony dressing with the vinegary tang.

Roasted Chickpea, Carrot, & Radish Salad with Lemon-Dijon Dressing | The Pajama Chef

This is just a great salad! I meant to add some cheese, nuts, or avocado as my inspiration recipe suggested… but I forgot about the cheese and nuts after the roasted veggies came out of the oven, and my avocado was nasty inside. Sad day. But the good news is that none of those things are needed for this awesome salad. It’s a crunchy, hearty, flavorful salad that I am sure you will just adore!! Enjoy! ūüôā

Roasted Chickpea, Carrot, & Radish Salad with Lemon-Dijon Dressing | The Pajama Chef

Roasted Chickpea, Carrot, & Radish Salad with Lemon-Dijon Dressing [adapted from Baker by Nature]
click to print

Ingredients:

  • 1 15 ounce can chickpeas, rinsed, drained, and patted dry
  • 3 large carrots, scrubbed and chopped into 2-inch pieces
  • 8 radishes, scrubbed and sliced into thirds
  • 3 tablespoons extra virgin olive oil
  • cumin
  • garlic powder
  • freshly ground black pepper
  • ginger
  • allspice
  • baby spring mix

for Lemon-Dijon Dressing

  • 1/2 cup freshly squeezed lemon juice
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon whole grain Dijon mustard
  • 1/2 teaspoon garlic powder
  • crushed red pepper

for topping, optional

  • avocado
  • feta or parmesan cheese
  • nuts

Directions:

Preheat oven to 400 degrees. On a large baking sheet, combine chickpeas, carrots, and radishes. Pour olive oil over top, then season with cumin, garlic, black pepper, ginger, and allspice. I didn’t measure these, but was heavy on the cumin, garlic, and black pepper, and a little lighter on ginger and allspice. Use your hands to mix oil and seasoning on chickpeas, carrots, and radishes. Bake for 30 minutes, turning once or twice.

Meanwhile, make the dressing. Whisk lemon juice, oil, mustard, and garlic powder together in a bowl or shake together in a jar. Season to taste with crushed red pepper.

After everything is roasted, combine baby spring mix with roasted chickpeas, carrots, and radishes as desired. Drizzle with Lemon-Dijon Dressing, and top with feta or parmesan cheese, nuts, and avocado if desired. Serve immediately.

Time: 40 minutes [10 minutes active].

Yield: 2 large salads or 4 side salads.

Linked up with: Weekend Potluck.