Coupon Clipping Cook

Blue Cheese Salad Dressing

This is my Aunt’s recipe and it’s an all-time family favorite.

The ground garlic, paprika and pepper give it an amazing flavor.  And it’s really easy to make.

I like having mason jars on hand for making recipes like this because all the ingredients go right into the jar.

Then you give it a shake before serving and any leftovers go right in the fridge, jar and all.

This dressing is delicious on a wedge of iceberg lettuce with crumbled bacon, additional blue cheese, and chopped green onions or chives.

It’s also a great dip for a veggie tray.

Included in the picture below is a rose for my Aunt who was the kindest person I’ve ever known.

Let’s check out the ingredients.

Here’s how to make it.

Mix the dressing base (milk and vinegar) separately in a cup or mason jar.

Mason jars are so useful for recipes like this.

Let sit until mixture thickens a bit (curdles).  It should take about 15 minutes.

You can see the liquid changing consistency fairly quickly.

Add all of the other ingredients in with the dressing base.

Here is the blue cheese added to the dressing base.

And here are the spices added to the dressing base.

After adding all of the ingredients to the dressing base, give it a good shake (or stir).

It’s turns a pretty color like this.

Salt to taste.

Serve over a wedge of iceberg lettuce and top with crumbled bacon, more of the blue cheese, and chopped green onions or chives.

Enjoy!

Blue Cheese Salad Dressing

Yield: Serves 6

Ingredients:

1 cup mayonnaise (Best Foods/Hellman’s)
¾ cup buttermilk
2 ounces crumbled blue cheese (approximately ½ cup)
½ teaspoon garlic powder
½ teaspoon ground pepper
½ teaspoons paprika

Dressing Base:
7 tablespoons milk
2 teaspoons vinegar

Directions:

Mix the dressing base (milk and vinegar) separately in a cup or mason jar. Let sit until mixture thickens a bit (curdles). It should take approximately 15 minutes.

Add all of the other ingredients above in with the dressing base, and shake it up (or stir). Salt to taste.

Serve over a wedge of iceberg lettuce and top with crumbled bacon, more blue cheese, and chopped green onions or chives.

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