BLAT Chopped Salad with Green Goddess Dressing homesteading, homestead.

So, let’s be honest… salads can get really boring.  And often, in an attempt to liven them up, we drown them in high-fat, high-calorie, nutrition-less dressings; in doing so, we cancel out any of the health benefits of the salad itself, before it even makes it to the fork.  Well, I’ve got one dressing that will not only bring that creamy, herby flavor but also adds to the nutritional value of your salad, rather than completely diminishing it.  Called “green goddess” dressing, what could be more suited to my readers?  For this writing, I’ve used it atop a salad-spin on a classic favorite: the BLAT Chopped Salad, but it would go great with your favorite salad, as a dip for crudités or chips, or on your boring lunch sandwich.

Here’s what you’ll need for the green goddess dressing:

  • A blender or food processor (or mortar and pestle and a lot of elbow grease and patience.)
  • ½ c. plain Greek yogurt (or sour cream)
  • ½ c. mayo (go for a good-quality, all-natural version, or low-fat/cal.  I think you could even substitute avocado here.)
  • 1 T. fresh lemon juice
  • 1 T. anchovy paste (don’t be put off by this; it doesn’t add a “fishy” flavor at all but plays a very important role in rounding out the dressing as a whole)
  • 6-8 scallions
  • ½ c. parsley, packed
  • 1 small garlic clove
  • Salt and pepper to taste

Here’s what you’ll need for the BLAT Chopped Salad:

  • 1 head Romaine lettuce, cut into 1-inch pieces
  • 1 c. grape or cherry tomatoes halved or quartered
  • ½ avocado, diced
  • ½ lb. bacon, cut into 1-inch pieces, fried and drained
  • Croutons, if desired

This is super simple.  Place all of the dressing ingredients into your blender or food processor*.  Blend on high for about a minute.  Scrape down the sides and blend another minute until creamy and uniform.  Place into a small container and refrigerate for at least 30 minutes to allow the flavors to marry.

While the dressing is mellowing in the fridge, prepare your salad.  My tip for the bacon is to cut it with a very sharp knife just as it has come from the fridge.  The colder the bacon, the easier it is to slice.  Put it all in a skillet or saucepan over medium-low heat.  Stir it every five minutes or so and let it slowly render to your desired crispiness.  Drain on a paper towel and let cool.

Then, cut all your veggies and toss in a bowl.  Add the cooled bacon, some croutons if you like, and top with that beautiful, creamy, light-green dressing.

*When using a mortar and pestle, grind up everything but the yogurt and mayo to a fine paste then fold into the yogurt and mayo.

If you love B.L.T.s, check out this B.L.T. Pasta Salad.



    1. Hi Kathy. You could probably try buttermilk (or “homemade buttermilk”: mix 1 c. milk with 1 T. lemon juice or vinegar) or maybe even cottage cheese (you might want to blend it till smooth). Are you trying to eliminate the dairy altogether?

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