Divinely Good Goddess Salad Dressing Recipe - Vegan

This particular recipe is not the classic Green Goddess of Palace Hotel fame as it does NOT have anchovies or mayonnaise. This is a vegan recipe that tastes similar to Annie's or Trader Joe's Goddess dressing. It is made with tahini and it gets thick enough to be used as a dip when it is refrigerated. My family ALL love this recipe - even my picky, "meat and potatoes" son. Scroll down for the recipe...

Ingredients:

• 3 T olive oil
• 3 T toasted sesame oil
• 1/2 C roasted sesame tahini
• 2 T tarragon vinegar or red wine vinegar
• 1/4 C to 1/2 C water
• 1 T fresh squeezed lemon juice
• 1 1/2 T Bragg's Liquid Aminos
• 1 T fresh or 1 tsp dried minced chives
• 1 T fresh or 1 tsp dried chopped parsley
• 1 clove garlic, chopped
• 1 T fresh or 1 tsp dried tarragon
• 1/2 tsp sea salt or to taste
• 1/4 tsp fresh ground black pepper

Step One: Put all the ingredients in a blender or food processor and process until very smooth and creamy.

Step Two: Taste and adjust seasonings if necessary. Serve immediately or refrigerate.

Serving Suggestion: This dressing is best on a salad made of tender greens such as mixed baby greens (spring mix) or butterleaf. Play up the tender creaminess with avocado slices. Add color with some halved cherry tomatoes. Add a contrasting crunch with roasted and salted pepitas or your favorite croutons. If you are not vegan, this is excellent topped with sieved or crumbled hard boiled egg.

Tips:

1. If the dressing is too thick, especially after being refrigerated, thin with very hot water, a teaspoon at a time so it doesn't get too thin or lose flavor.
2. If you are not a tarragon fan, simply omit it and use the red wine vinegar instead of the tarragon vinegar.