Creamy Herb Dressing

RECIPES
Written By Emily Haddock, Dietitian

Creamy herb dressing. This stuff is AWESOME. Just throw ingredients in a blender and your done. Use for salads (or wings or dip your bread in it… it all tastes good!). This dressing makes a simple side salad shine! Also a great way to use up garden herbs that don’t seem to stop growing. This recipe is also low FODMAP, so for those with IBS, this one’s for you!

Creamy Herb Dressing Recipe:

Servings: 8; Prep Time: 10 minutes

Ingredients:

  • Bunches of fresh basil, thyme, parsley, and dill (about 2-3 tbsp of each)

  • 1/4 cup greek yogurt

  • 1/2 cup olive oil

  • 2 tbsp good quality maple syrup

  • 1 tbsp dijon mustard

  • 1/2 lemon, juiced

  • 1 tsp sea salt

  • 1/2 tsp freshly cracked black pepper

Instructions:

  • Blend on high in blender for about 1 minute until very smooth.

  • Serve immediately on salad (my salad was a mixture of romaine, shredded carrots, cherry tomatoes, goat cheese, and pumpkin seeds) or store in airtight container for about 1 week (mason jars work great!).

Emily Haddock, Dietitian

Emily Haddock is a registered dietitian, licensed dietitian nutritionist. She received her undergraduate in psychology from the University of Georgia and both her degree in nutrition and dietetic internship through Lipscomb University. She worked as a clinical dietitian for 4 years and then transitioned to her own practice, Music City Nutrition & Wellness, PLLC, where she has worked since early 2022.

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