Salad with Blue Cheese Dressing Recipe

5 1 1
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Salad with Blue Cheese Dressing Recipe

Read Reviews
5 1 1
Publisher Photo
This salad is a tradition in my home each Christmas. The chunky blue cheese dressing coats the lettuce beautifully. Toss in extra vegetables to suit your family's taste. —Shirley Bedzis, San Diego, California
MAKES:
14-16 servings
TOTAL TIME:
Prep: 10 min. + chilling
MAKES:
14-16 servings
TOTAL TIME:
Prep: 10 min. + chilling

Ingredients

  • DRESSING:
  • 1 cup (8 ounces) 4% cottage cheese
  • 1/2 cup crumbled blue cheese, divided
  • 1/4 cup mayonnaise
  • 1/4 cup plain yogurt
  • 1/4 cup white wine vinegar
  • 2 garlic cloves, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon white pepper
  • SALAD:
  • 12 cups torn Bibb or Boston lettuce
  • 2 cups cherry tomatoes
  • 1 small red onion, sliced
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 2 cups seasoned salad croutons

Directions

In a blender, combine the cottage cheese, 1/4 cup blue cheese, mayonnaise, yogurt, vinegar, garlic, salt and pepper. Cover and process until smooth.
Pour into a small bowl; stir in the remaining blue cheese. Cover and refrigerate for 2-3 hours. In a large bowl, toss the lettuce, tomatoes, onion, olives and croutons. Serve with dressing. Yield: 14-16 servings.
Originally published as Salad with Blue Cheese Dressing in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p18

Nutritional Facts

1 cup: 98 calories, 6g fat (2g saturated fat), 8mg cholesterol, 267mg sodium, 7g carbohydrate (2g sugars, 1g fiber), 4g protein.

  • DRESSING:
  • 1 cup (8 ounces) 4% cottage cheese
  • 1/2 cup crumbled blue cheese, divided
  • 1/4 cup mayonnaise
  • 1/4 cup plain yogurt
  • 1/4 cup white wine vinegar
  • 2 garlic cloves, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon white pepper
  • SALAD:
  • 12 cups torn Bibb or Boston lettuce
  • 2 cups cherry tomatoes
  • 1 small red onion, sliced
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 2 cups seasoned salad croutons
  1. In a blender, combine the cottage cheese, 1/4 cup blue cheese, mayonnaise, yogurt, vinegar, garlic, salt and pepper. Cover and process until smooth.
  2. Pour into a small bowl; stir in the remaining blue cheese. Cover and refrigerate for 2-3 hours. In a large bowl, toss the lettuce, tomatoes, onion, olives and croutons. Serve with dressing. Yield: 14-16 servings.
Originally published as Salad with Blue Cheese Dressing in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p18

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MY REVIEW
bethanngasp User ID: 7066091 133720
Reviewed Jan. 1, 2013

"This salad dressing is honestly the best dressing I have ever eaten. So simple and quick to make; thick and creamy you will put it on everything. Makes an awesome dip for veggies. YUM!!"

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