Enjoy summer's garden greens in a crisp salad crowned with this creamy dressing.—Denise Blackman, Port Cartier, Quebec
- 1/4 cup crumbled blue cheese
- 3/4 cup sour cream, divided
- 2 tablespoons canola oil
- 1 tablespoon lemon juice
- 1 to 1-1/2 teaspoons Worcestershire sauce, optional
- Salt and pepper to taste
- In a small bow, mash blue cheese with a fork. Add 2 tablespoons sour cream; beat until smooth. Stir in all remaining ingredients. Serve over mixed greens. Yield: 1 cup.
Originally published as Blue Cheese Dressing in Country Woman July/August 1992, p37
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