- 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, 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.
Originally published as Blue Cheese Vinaigrette in Taste of Home February/March 2003, p33
Reviews for Blue Cheese Vinaigrette
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Reviewed Aug. 20, 2009
"Fantastic!!! Exactly what I was looking for. I put a scoop of 3 bean salad on top to resemble one of my favorite local salads at the Boarding House restaurant."