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Blue Cheese Vinaigrette
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1 cup cider vinegar
1/4 to 1/2 cup sugar
1/2 to 1 cup crumbled blue cheese, divided
1 small onion, chopped
1 tablespoon Dijon mustard
2 garlic cloves, minced
1/2 teaspoon salt
1 cup canola oil
Torn salad greens and vegetables of your choice
In a blender or food processor, combine the vinegar, sugar, 1/2 cup blue cheese,
onion, mustard, garlic and salt. Cover and process until smooth. While
processing, gradually add oil in a steady stream until dressing is thickened.
Stir in the remaining blue cheese if desired. Serve over salad. Cover and
refrigerate leftover dressing.
Yield: 2-1/2 cups.
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Printed from tasteofhome.com Oct 15, 2008Copyright Reiman Media Group, Inc © 2008 |