Greens Salad Dressing

This greens salad dressing blends actual mixed greens right into the dressing itself, creating a vibrant green, creamy sauce packed with fresh flavor. Mayonnaise and yogurt form the base, then chopped salad greens, lemon juice, sugar, and an optional anchovy fillet get pureed in until smooth.

It’s a riff on classic green goddess dressing. The blended greens add color, freshness, and a subtle vegetal flavor that makes this dressing taste more alive than a standard creamy ranch or mayo-based dressing. The yogurt cuts the richness of the mayonnaise and adds a tangy edge that keeps it from being too heavy.

The anchovy is optional but worth including. It doesn’t make the dressing taste fishy. Instead, it adds a deep, savory umami note that makes everything taste more flavorful without anyone being able to identify it.

Let the dressing chill in the fridge for at least an hour before serving. The flavors need time to meld, and the dressing thickens slightly as it rests.

Kitchen Tips

• Use cholesterol-free mayonnaise if you want a lighter base, but any mayo works here.
• Blend until completely smooth. Leafy bits left behind look unappetizing and give the dressing an uneven texture.
• Taste after blending and adjust the lemon juice and sugar. The balance should be tangy with just a whisper of sweetness.
• This keeps in the fridge for up to a week. Stir well before using as it may separate slightly.

Variations

• Herb boost: Add a handful of fresh basil, parsley, or tarragon to the blender for a more herby green goddess version.
• Avocado cream: Blend in half a ripe avocado for extra richness and an even more vivid green color.