Blue Cheese Vinaigrette Recipe

4.5 1 3
Blue Cheese Vinaigrette Recipe
Blue Cheese Vinaigrette Recipe photo by Taste of Home
Publisher Photo

Blue Cheese Vinaigrette Recipe

Read Reviews
4.5 1 3
Publisher Photo
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
MAKES:
20 servings
TOTAL TIME:
Prep/Total Time: 10 min.
MAKES:
20 servings
TOTAL TIME:
Prep/Total Time: 10 min.

Ingredients

  • 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

Directions

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

Nutritional Facts

2 tablespoons: 122 calories, 12g fat (2g saturated fat), 3mg cholesterol, 125mg sodium, 4g carbohydrate (3g sugars, 0 fiber), 1g protein.

  • 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.
Originally published as Blue Cheese Vinaigrette in Taste of Home February/March 2003, p33

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MY REVIEW
HollyB3 User ID: 4358804 90286
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."

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