Three Creamy Salad Dressings

I love the color green -especially the green of this little pitcher- and I love avocados, which unfortunately do not grow here in the Pacific Northwest and are therefore a bit of an exotic food item at our table. I bought an avocado last week to make this Green Goddess Dressing with, but it was added to some weeknight burritos (click here) and I had to wait to make this dressing until I'd bought a second avocado. I really love creamy type salad dressings like Buttermilk Ranch-style Dressing (click here) and these three dressings that I made this weekend.



Green Goddess Dressing
Mix in mini food processor:
1 ripe avocado, cubed
3 T. lemon juice
2 T. each (I seem to only have two of the three available whenever I make this but its still always good) minced fresh tarragon, parsley and chives
2 t. anchovy paste
1 garlic clove
1/2 c. mayo
1/4 c. yogurt (optional)
add water until desired consistency



The cilantro in the garden is perfect this week and it was perfect for the following creamy salad dressing. This dressing is a bit unusual and just what I'm craving for a salad dressing these days. It is very good on a salad of fresh garden spinach, and also as a dip for sugar snap peas and other veggie delights.



Tahini-Cilantro Dressing
Mix in mini food processor:
1/2 c. tahini
2 T. soy sauce
1 c. cilantro leaves
1-2 garlic cloves
4 T. hot water
2 T. each lemon juice and olive oil
1 T. honey
This will thickens as it sits. More water can be added as necessary to maintain desired consistency.



Creamy Italian Dressing
Mix in mini food processor:
1 garlic clove
1 - 2 1/2 t. Italian Seasoning
1/2 t. salt
1/4 t. fresh ground black pepper
2 T. red wine vinegar
1 1/2 t. lemon juice
2 T. mayonnaise
1/3 c. olive oil
2 T. shredded or grated Parmesan cheese



Store all dressings in a jar with a tight fitting lid.