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

Printer Friendly Version

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 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:

Or check out over 500 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 & 1/4 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

Printer Friendly Version
Comments Rating 4.67 (3 reviews)

Comment/Review Below

Want a 10% coupon? Just review this recipe & then email us at info@rachelpaulsfood.com letting us know which recipe you have reviewed. We will then send you a 10% coupon code (limit 1 per customer/email).

11 Comments

  1. Erica August 19, 2019
    • Rachel Pauls Food August 19, 2019
  2. Anonymous April 3, 2021
    • Rachel Pauls Food April 3, 2021
  3. Liesha February 28, 2022
  4. Anonymous December 28, 2022
    • Rachel Pauls Food December 28, 2022
  5. Anonymous March 21, 2023
    • Rachel Pauls Food March 21, 2023
  6. Anonymous June 11, 2023
    • Rachel Pauls Food June 12, 2023

Leave a Reply to Rachel Pauls Food Cancel reply

Sending