Angua could you give proportions for this? We’ve been looking for a good peanut butter dressing. A local Thai place makes a great one.
My family is helping; this is one of our favorites.
I found what looks to be an excellent recipe for Green Goddess Salad in last week’s or the week’s before NYT Magazine. If it’s not online and you want it, let me know and I’ll put it up for you!
I like bleu cheese, and I’ve also been known to mix together Miracle Whip with a bunch of Parmesan cheese.
I’ve found it and saved it.
I make my own and it’s super easy. I usually only make as much as I need for my salad, but you can make a greater quantity and store in your fridge.
-A few tablespoons olive oil
-pinch of salt
-a couple turns of the pepper mill
-a dash of spicy mustard
-squeeze in a quarter of a lemon or a lime
-one garlic clove mashed with a fork
-sprinkle in some oregano
Mix all ingredients in a tiny bowl and pour over salad. So simple, so tasty.
I tend to use what looks and tastes right. A large tablespoon of peanut butter, then sufficient soy sauce to emulsify the peanut butter in, I think around 1-2 tablespoons worth, and then about half to 1 tablespoons of balsamic vinegar. Then enough olive oil so that its not too thick and has a dressing and not a dip consistency. The overriding tastes should be the peanut and soy, with the vinegar giving just a little kick at the end. Colourwise it should look slightly darker than satay sauce, but not too much darker. This makes enough for one person, you’ll probably want to scale it up. 
Thanks!