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It was first whipped up in 1923 at San Francisco's Palace Hotel, when the executive chef created a creamy green sauce to accompany the hotel's new "Green Goddess Salad." Made with mayonnaise, sour cream, anchovies, herbs and spices, the dressing was meant to taste "divine" - hence the green goddess name
From the natural waist, this elegant ensemble cascades to the full-length A-line silhouette hem in luscious layers of frothy chiffon
fiber content varies for different colors
A denim or corduroy pinafore dress layered over a turtleneck or blouse
Its best if you make this at least a couple of hours in advance and keep it in your fridge to let the flavors marry together
It also makes an interesting ketchup alternative for veggie burgers or sandwiches, with the spices giving it more punch than the regular version
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