Low-FODMAP ‘Copycat’ Panera Green Goddess Salad Dressing; Gluten-free

One of my family’s favorite places to eat is Panera, and I love their vibe too.  But it can be tricky for me to find low-FODMAP options on their menu. Last time I ate there I fell in love with the flavor of their Green Goddess Cobb Salad dressing, and was optimistic that it could be an option for me.  Then I read the ingredients online: garlic, agave, shallots.  Not low-FODMAP.

So, I decided to create my own version!  Here is an amazing low-FODMAP ‘Copycat’ Panera Green Goddess Salad dressing.  Enjoy it on my low-FODMAP Tossed Salad or my low-FODMAP Cobb Salad.

The base herb for this low-FODMAP Green Goddess dressing is basil, which provides healthy anti-oxidants and anti-inflammatory benefits. So good for you.

You may also love my low-FODMAP Copycat Panda Express Orange Chicken, low-FODMAP Cheddar Bay Biscuits (Red Lobster Copycat) and low-FODMAP Copycat Starbucks Lemon Loaf.  Or check out over 200 more low-FODMAP recipes on the blog.  IBS-friendly!

Be healthy and happy,

Rachel Pauls, MD


Low-FODMAP Panera ‘Copycat’ Green Goddess Salad Dressing; Gluten-free

Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients

Yield: slightly more than 2 cups

Serving size: 2 tbsp

Prep time: 15 min

Best prepared 30 min ahead or more; tastes better after a day in the refrigerator

Equipment: stand blender or immersion blender

Ingredients

  • 1 cup full fat, low-FODMAP mayonnaise (I like my low-FODMAP Mayonnaise recipe, or Hellman’s brand)
    • Ensure no gluten, high-fructose corn syrup, onion or garlic seasonings in the mayo
  • 1 cup Greek yogurt, plain (or lactose-free yogurt)
    • Greek yogurts vary in lactose content, check for your tolerance to a particular brand
  • 1 & ¼ ounce (weighed) fresh basil leaves, finely chopped
  • 1 tsp shallot infused or garlic infused oil (for hints on shopping for these oils, see my low-FODMAP Recipe swap blog)
  • ¼ cup white wine vinegar
  • 2 tablespoons light corn syrup (adjust more or less to taste)
  • 1 teaspoon Dijon mustard (confirm gluten-free and no high-FODMAP additives)
  • Pinch of kosher salt & coarse black pepper

Directions

  • In a tall jar (for immersion blending) or blender place all ingredients
  • Blend until well combined
  • Adjust syrup and salt/pepper to taste
  • Transfer to a container, cover, and refrigerate for about 30 minutes prior to use
  • Goes perfectly on a low-FODMAP Cobb Salad or low-FODMAP Tossed Salad

Comments Rating 5 (1 review)

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2 Comments

  1. Erica August 19, 2019
    • Rachel Pauls Food August 19, 2019

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