Friends, happy, happy almost spring. After the last couple years it feels like we’re due for some good stuff, so I hope this is the year. Since the world is starting to green up a bit, at least here in Seattle, I thought you might enjoy this wonderful Green Green Goddess dressing. I’ve revamped the 1920’s recipe, and I think you’ll enjoy it. Here’s to almost spring!!

                                              GREEN GREEN GODDESS DRESSING

Tired of your same old salad dressing? Craving the freshness of spring? Try this wonderful dressing. It’s good on all kinds of vegetables and works well as a dip, so have fun! For approx. 1 1/2 cups, you’ll need:

1 C. parsley, packed

1 C. watercress or arugula, packed

4 Tb. tarragon, dill, and /or basil

½ C. chives, chopped or snipped

4 Tb. lemon juice

1-2 cloves garlic, chopped

½ C. olive oil (use infused or uninfused, but if you use all infused oil, be aware as that’s around 1000 mg.)

3 anchovies, or 3 Kalamata olives for a vegan version

½ C. mayo – vegan mayo works fine

Put everything except the mayo in your food processor and whiz till smooth, scraping down the bowl as needed. When it’s smooth, add the mayo and blend, then adjust the seasoning and blend again. Store this is the fridge and when you want a fresh burst of green on your salad, you’re there.  www.maryjwhite.com