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Bibb Salad with Basil Green Goddess Dressing Recipe

Bibb Salad with Basil Green Goddess Dressing

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (138)

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Average Rating:

Total Reviews: 138

Showing 61-70 of 138

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  • on December 30, 2009

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    Wow - this is a fabulous recipe. Fresh, tangy and yummy! I'm going to make a light version of this with light/fat free mayo and sour cream.

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  • on December 27, 2009

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    I made a double batch of this dressing for our family Chirstmas dinner. I served it with red leaf lettuce,romaine lettuce and pearl tomatoes. It was refreshing and looked so festive (red and green. Got rave reviews from the family. I will make this again!

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  • on December 21, 2009

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    I made this for a holiday party and so many people went for seconds of this salad! It tastes so fresh. I halved the kosher salt and added a bit of flat leaf parsley. The first taste-test did seem a bit salty, but I let is sit for an hour and tried it with the lettuce and it was PERFECT. Be prepared to share the recipe you guests WILL ask for it!

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  • on November 25, 2009

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    The dressing is so flavorful! I did subsitute wortershire sauce for anchovy paste. It tastes great! Love it!

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  • on October 18, 2009

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    The dressing was VERY good. I made mine with 1/2 cup fresh basil and 1/2 cup Italian (flat-leafed parsley. Ialso used 2 tsp., not 1 of FGBP and added more salt to taste. Served with a several bags of mixed greens and cherry tomato kabobs on rosemary twigs-great visual appeal. Two 8 oz. bags and 1/2 dressing recipe fed ten nicely.

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  • on October 14, 2009

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    This was a big hit! I did not have anchovy paste, but followed other reviewers and used worcestershire sauce instead. I didn't find it salty at all. I definitely would recommend putting it in the fridge for at least 2 hours. It lets the flavor mellow out. And I only used the juice of 1/2 lemon. But all in all, this is a keeper.

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  • on September 14, 2009

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    It was very creamy.

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  • on September 04, 2009

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    I used plain, non fat yogurt in place of the mayonaise altogether, and used light sour cream. There is no difference at all. Just start with one lemon due to the tanginess of the yogurt and gradually add to taste.

    For those who say it is too salty, I am doubtful as to whether you were using proper Kosher salt. It is not too salty when I make it. I have so much fresh basil, and wish I could have this year round. I am thinking about using it for a marinade for boneless, skinless chicken thighs that I will broil or grill. I think it will be fabulous. Another wonderful recipe, Ina.

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  • on August 16, 2009

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    AGREE WITH JOHN...RECIPE STATES VERY CLEARLY KOSHER SALT . ALSO, PRUDENT COOKS ALWAYS TASTE AS THEY GO ALONG. CHEEZE! THIS RECIPE IS WONDERFUL...LIKE INA

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  • on August 13, 2009

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    This is a keeper! The first time I made it I added the sour cream into the blender. This made for a thinner, easy pour dressing. When I fold in the sour cream it sets up thicker. I have been using approximately 2 cups basil and no anchovy. Very intense and delicious.

    The thicker version is also very good over grilled salmon and as a spread (subbing in for the mayo in a chicken, romaine, cilantro, cucumber wrap.

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