Annotated+Recipe+Dressing+5

= Green Goddess Dressing = [|www.epicurious.com] The Green Goddess is an example of a permanent emulsion, because it is a very thick and stable dressing that will not separate upon standing. The mayonnaise and yogurt break the surface tension between the two phases so that they can interact with one another (Vaclavik, 2008).


 * __[[image:106301_116.jpg width="254" height="232" align="left"]]Ingredients__**

1 cup (packed) watercress leaves 3/4 cup (or more) plain nonfat yogurt 1/3 cup light (1/3 less fat) mayonnaise 2 tablespoons (packed) chopped fresh dill 2 tablespoons (packed) chopped fresh basil 2 tablespoons chopped green onion 1 tablespoon (packed) chopped fresh mint 1 teaspoon red wine vinegar 1/4 teaspoon hot pepper sauce [|Video: How to Chop Herbs]

__**Preparation**__

1. Cook watercress in a medium saucepan of boiling water for 30 seconds. Drain. Rinse watercress under cold water, Drain again. Pat watercress dry with paper towels. Transfer watercress to blender.

2. Add 3/4 cup plain nonfat yogurt and all remaining ingredients and puree until smooth, thinning with more yogurt or water, if desired.

3. Transfer dressing to bowl. Season dressing to taste with salt and pepper. (Can be prepared three days ahead. Cover and refrigerate).

Green Goddess dressing can be used on an assortment of vegetables and salads. This flavorful dressing is especially good with fresh tomatoes and red curly leaf lettuce, which is dense and leafy enough to withstand the thick consistency of Green Goddess. This dressing is also good to dip just about any vegetable in such as carrots, broccoli, string beans, and cucumbers.

Variations

Vegans and people with milk allergies can also enjoy this recipe by substituting just a few ingredients. The video below shows a recipe for the Green Goddess using sour cream, anchovies, lemon juice, and different herbs and vinegar.
 * The light mayonnaise can be substituted with a vegan mayo. Spectrum Organics makes an eggless vegan mayonnaise from canola oil. It has 1/3 the fat and calories of regular mayonnaise ([|spectrumorganics.com]).
 * The light mayonnaise can also be substituted with 1/2 a medium sized ripe avocado. Avocados provide nearly 20 essential nutrients, including, potassium, fiber, vitamin K, Magnesium, etc. The monosaturated fats in avocados can also help lower blood cholesterol, if used in place of saturated fats. The chart below does a nutritional comparision between avocados, butter, sour cream, cheddar cheese, and mayonnaise.[[image:mayoavocado.png caption="Source: Avocado.org"]]
 * The yogurt can be substituted with a yogurt that is made from coconut (watch the sugar! Coconut yogurt tends to be very sweet and could change the flavor profile of the dressing) or soy milk.

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The herbs used to make the Green Goddess recipe in class contribute to the fresh taste and contain their own nutritional value. Dill:

The oils in dill activate secretion of bile and digestive juices, they also stimulate motion in the intestine. It is a diuretic, increasing urination and passing of toxins through the body.

Mint: Mint soothes the stomach in cases of indigestion, inflammation etc. This aroma of mint activates the saliva glands in our mouth as well as glands that secrete digestive enzymes, therefore facilitating digestion.

Basil:

Basil is a rich source of Beta-carotene, this helps protect epithelial cells (lining of numerous body structures including the blood vessels) from free radical damage which is a contributor to cancer and arthritis. Basil is also a good source of magnesium, a mineral that makes the muscles and blood vessels relax, improving blood flow and decreasing the risk of irregular heart rhythm. It is also a good source of iron, calcium, potassium, vitamin C and K, along with dietary fibers.

Homemade Green Goddess vs. Wal-Mart Brand Green Goddess

 The following graphic shows what percentage of calories in the dressing come from carbohydrates, fats, and proteins. Each position on this pyramid indicates a different caloric ratio of the three main macronutrients. The red peak of the pyramid indicates a food with 100 percent of its calories derived from fats. As you move down the pyramid the percentage of calories from fats decreases. The lower left green corner of the pyramid indicates a food with 100 percent of its calories derived from carbohydrates, and the lower right blue corner is 100 percent protein. Because the green goddess dressing gets most of its calories from fats (66%), followed by carbs (22%), then protein (12%), the box appears towards the top and a little to the left.

For a 28g serving of Green Goddess: Calories 33, Calories from Fat 22, Total Fat 2g (4% Daily Value), Cholesterol 3mg (1% Daily Value), Sodium 67mg (3% Daily Value), Total Carbohydrate 2g (1% Daily Value), Protein 1g, Vitamin A 4%, Vitamin C 4%, Calcium 4%, and Iron 1%. Percent Daily Values are based on a 2,000 calorie diet. Daily values may be higher or lower depending on calorie needs. (nutritiondata.self.com)

There are many different versions of Green Goddess dressing varying slightly in ingredients. We we fortunate enough to make a very healthy version of this dressing, as most homemade versions are. Purchasing Green Goddess dressing in the supermarket may not contain the same nutritional value as one made at home. The nutrition label below demonstrates one example of a store bought Green Goddess dressing from your local Wal-Mart

Servings Per Container 16 || Calories from Fat 120 ||
 * ** Nutrition Facts ** ||
 * Serving Size 2 Tbs
 * ** Amount Per Serving ** ||
 * ** Calories ** 130
 * ** % Daily Value* ** ||
 * ** Total Fat ** 13 G || ** 20 **  ||
 * Saturated Fat 2 G || ** 10 **  ||
 * Trans Fat 0 G ||  ||
 * ** Cholesterol ** 0 Mg || ** 0 **  ||
 * ** Sodium ** 260 Mg || ** 11 **  ||
 * ** Total Carbohydrate ** 2 G || ** 1 **  ||
 * Dietary Fiber 0 G || ** 0 **  ||
 * Sugars 2 G ||  ||
 * ** Protein ** 0 G ||  ||
 * Vitamin A || 0  ||
 * Vitamin C || 0  ||
 * Calcium || 0  ||

The Ingredients display even more shocking results:

Soybean Oil, Water, Vinegar, Sugar, Dried Sour Cream (Cream, Cultured Skim Milk, Culture), Salt, Contains Less Than 2% Of Garlic, Xanthan Gum, Natural Flavor, Onion Juice, Spice, Polysorbate 60, Sorbic Acid And Calcium Disodium EDTA As Preservatives, Mustard Flour, Yellow 5, Blue 1.

As you can see, you have to be careful when purchasing prepared Green Goddess dressing because the contents drastically change from the home made version.

Emulsion

The emulsion in this recipe would be an example of “oil-in-water” and is very stable. Yogurt and mayonnaise are the emulsifying agents that help keep the dressing together, preventing the oil and water components from separating They also help to keep the other ingredients, such as the dill, mint, onion, water cress, and basil evenly dispersed through out the dressing, thus there is no need to shake or stir the dressing prior to use. **Mayonnaise:** Mayonnaise itself is a permanent emulsion and participates in the process of keeping the Green Goddess dressing together. Its key ingredients are oil, vinegar and egg yolks. The emulsifying agent is the lecithin from the egg yolk, which acts as a bridge to between the oil and vinegar which gives mayonnaise its thicker body and smooth texture. Using mayonnaise in this recipe aids in the formation of the dressings texture as well as the stability of the emulsion. This is a diagram of how the emulsification works. You can see the oil being dispersed in the water by the emulsifying agent, in the case of our dressing, the lecithin. As the emulsifier breaks the surface tension between the oil and the water component it brings the dressing together forming the mayonnaise.

When making homemade mayonnaise it is possible that the emulsion can break causing the oil to actually separate from the vinegar. This doesn't create a nice base for a dressing. This video shows a great tip on repairing broken emulsions by adding another egg yolk to the mixture where the lecithin can again bring the oil and vinegar back together creating the smooth texture you want. media type="youtube" key="-g32N31UwbA" height="390" width="480"

Yogurt is created from the fermentation of milk when bacteria are added. The whey protein in the milk acts as the emulsifier to bind the yogurt making it thicker and firmer in texture. The yogurt aids the mayonnaise in creating a firm consistency in the dressing. It also helps to hold the ingredients together and suspend solid ingredients evenly.
 * Yogurt:**

References

Vaclavik, Vickie. Essentials of Food Science. 3rd Edition. New York (NY): Springer Science + Business Media, LLC; 2008, 295.

Cooking With Bonnie.(2010, Aug 5). Green Goddess Salad Dressing [video file]. Retrieved from []. (2011, Feb 23).

Cookalong Live. (2008, Oct 21). Knife Skills: Gordon's Guide to Chopping Herbs [video file]. Retrieved from [] (2011, Feb 24).

Self Nutrition Data. (2011). Anaylze Recipe. Retrieved from []. (2011, Feb 23).

Spectrum Organics. (2011). Products: Mayonnaise and Spreads. Retrieved from [] .(2011, Feb 23).

Coverings Magazine. (2010). Five Foods to Fix (Almost) Anything. Image Retrieved from [] (2011, Feb 23).

Brooklyn Farmhouse. (2008). How to Make Mayonnaise. Image Retrieved from [] (2011, Feb 23).

Brown A. Understanding Food: Principles & Preparation, Fourth Edition. Belmont, CA: Wadsworth, Cengage Learning; 2011. p 222, 455

California Avocados. (2011). Avocado Nutrients. Retrieved from [] (2011, Feb 24).

Chow.com (2009). How to Fix A Broken Homemade Mayonnaise. Video Retrieved from [] (2011, Feb 25)

Introduction to Molecular and Cellular Biology. Emulsification of a Fat, Image retrieved from [] (2011, Feb 25)