Blue Cheese Dressing
Difficulty Level Easy
I had my last green salad of the year last week and I enjoyed every bite of it. With the exceptionally mild November we had this year some farmers were coming to the market a full month later than they would normally. So I bought a bunch of arugula and some lettuce knowing that I wouldn't see that produce from Ontario until next May.
I normally just toss a vinaigrette onto my salad, but I decided to make a bit more of an effort for the season finale. If you are lucky enough to live in a part of the country that still has fresh produce, then you can still enjoy this dressing. I like this dressing on bitter greens, but use whatever greens appeal to you. I tossed some toasted pine nuts on top of this. Walnuts would make a nice topping as well.
INGREDIENTS
| 1/3 cup 1% | fat cottage cheese |
| 3 tablespoons | nonfat plain yogurt |
| 2 tablespoons | well-shaken buttermilk |
| 2 teaspoons | water |
| 1/2 teaspoon | fresh lemon juice |
| 1/2 teaspoon | Worcestershire sauce |
| 1 1/2 oz | blue cheese |
| 1/8 teaspoon | salt |
| 1/8 teaspoon | black pepper |
PREPARATION:
- Purée all dressing ingredients in a blender until very smooth, about 1 minute.
From Gourmet, October, 2002
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