Friday, August 9, 2013

Green Goddess Wedge Salad (My take on Applebee's salad)


Iceberg lettuce
Crumbled Blue Cheese
Bacon, crumbled
Glazed Pecans
Green Goddess Ranch Dressing

I use nitrate free bacon and cook that until crisp and place on paper towels to drain before crumbling.  I like mine not to well done so I have to kind of tear it into pieces.  Quarter the head of iceberg lettuce and place one quarter into a salad bowl and add dressing, blue cheese crumbles, bacon and glazed pecans.

Now as far as the dressing you can approach it one of two different ways.  You can either make it (which I will provide a recipe) or you can mix Green Goddess dressing with Ranch dressing and a bit of sugar or Stevia to cut the tang.  I use Stevia as I have diabetes and have to be very careful with my sugar intake.

If you are in a hurry I use equal parts Green Goddess and Ranch dressing and add the Stevia to taste.  If you have the time and want to make the dressing from scratch here is the recipe.

2 tbsp minced fresh chives or scallions
2 tsp anchovy paste (or 1 tsp course salt)
1/8 tsp fresh ground pepper
1/2 cup sour cream
1 cup mayonnaise
2 tbsp white vinegar or tarragon vinegar (do not use cider vinegar it will not taste right)
1 tbsp fresh lemon juice
1 small garlic clove, smashed and minced
Buttermilk or milk (optional)


In a large blender or bowl, whisk or blend all ingredients except buttermilk.  Add just enough buttermilk to thin to the desired consistency, if needed.  Pour into a jar with a tight fitting lid (I always save my glass jars just for this purpose) and refrigerate for a few hours to allow the flavors to marry together.  Shake well before using and lasts up to 1 week in the refrigerator.

I hope you will try this salad as it is absolutely wonderful.

1 comment:

Kkspins said...

Hello, I just made this dressing fantastic! I was looking for a version of Applebee's pretty darn close. I did substitute the anchovies and use a small avocado.