Salads are on our menu many nights and I bet they are on yours, too.  Of course, that means a dressing is needed and I haven’t purchased a commercially bottled offering in quite a while. So, I regularly make dressing rotating between Thousand Island, Italian Vinegar and Oil, French and Blue Cheese. Not too long ago, I would have testified that Blue Cheese Dressing is my favorite and still would.  However, I have grown to love homemade Green Goddess Dressing maybe ranking it as Number 2.  In addition to fabulous flavor and presentation, it is an economical preparation when compared to other possibilities.  Plus, it is a wonderful dipping sauce.  In the picture, it is being served with Fried Eggplant rounds.  Tasty, tasty, tasty! Apparently, the dressing originated in a San Francisco hotel in 1923 to honor the leading man in the hit play at the time, “The Green Goddess”.  Many versions of the concoction have a few more ingredients than mine, but I believe simplicity goes a long way with this preparation.  Another departure from the norm, I like to add a bit of cucumber to the mix, which thins it a bit and brings a freshness to the outcome amidst the strength of green onions and parsley.  Generally, recipes call for chives, to which I say, use if you have them.  Even so, I’m calling for the green-only parts of green onions. Enjoy!