Blue Cheese Vinaigrette Recipe
Even people who aren't big blue cheese fans have told me how much they enjoy this tangy dressing. It's refreshing and the flavors blend well, whether you serve it over lettuce or fresh spinach. -Erlene Cornelius, Spring City, Tennessee
- 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
- 1. 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.
2 tablespoon: 122 calories, 12g fat (2g saturated fat), 3mg cholesterol, 125mg sodium, 4g carbohydrate (3g sugars, 0 fiber), 1g protein.
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