The salad dressing that I made last night for dinner was inspired by Terry’s Back at the Ranch Dressing on p. 17 of Salad Samurai. The original dressing called for 1/2 cup of cashews and 1 tablespoon of olive oil. Just that would make most of you on a McDougall or Esselstyn-type plan turn the page and think that this dressing was not for you, right? But using the cannellini bean base, with added water for viscosity, resulted in a totally delicious dressing. In fact, I’m craving the salad that I packed for lunch because I’m excited about having this dressing again!
This dressing is just the beginning. Terry’s book has so much great salad dressing inspiration.
HGK’s New Bean Based Green Goddess Dressing
1 can no salt added cannellini (or Great Northern) beans, rinsed and drained
juice of 1 large lemon
1 Tbsp Dijon mustard
1 Tbsp mellow white miso
1 tsp onion powder
1 tsp garlic powder
fresh herbs: I used a BIG handful of fresh basil and tarragon from my garden. Use whatever fresh herbs you have!
filtered water to thin to desired consistency
Place all ingredients into a blender and blend until smooth.
We enjoyed this dressing so much on our salads last night. I made a really simple dinner of freshly washed and cut romaine lettuce, my new Green Goddess dressing, and a variety of toppings like beans, corn, steamed broccoli and prepared salads from Whole Foods. I stick to the prepared foods with the Health Starts Here label at Whole Foods, because they are supposed to be oil free (“they only contain healthy fats: You won’t find any extracted oils or processed fats in Health Starts Here meals. The only fats in them come from the healthiest sources: nuts, seeds and avocados.”). But as you can see from those grilled vegetables at the top of that salad, I think Whole Foods has been messing with the Health Starts Here requirements . . . or someone at my local store goofed up . . . either way, I’m not happy about it (but it was delicious)!