If you like blue cheese as much as I do, then you are going to
love this recipe. I often add blue cheese crumbles to a salad when I make it,
but they tend to scatter and I don’t get that wonderful blue cheese tang in
every bite. Over the weekend I wanted to change that, and decided that the best
way to get full blue cheese coverage was to include it in the dressing so that
absolutely every bit of the salad was coated. This dressing is so good you
won’t believe it. It works beautifully on spinach salads, green salads, and
salads with fruits and nuts in them. Try it on anything; you will love it.
Blue Cheese Vinaigrette
¾ c. light olive oil
½ c. apple cider vinegar
1 t. dried oregano
1½ t. garlic powder
½ t. lemon pepper seasoning
¼ t. kosher salt, more or less to taste
1/8 t. freshly ground, black pepper, more or less to taste
1½ t. dried parsley
4 oz. blue cheese, divided
Place all ingredients into the work bowl of a mini food processor EXCEPT 2 ounces of the blue cheese. Blend until emulsified, turn out into a storage container, and stir in the remaining blue cheese. For best results, refrigerate overnight before serving. Best when used within 2 to 3 days.
¾ c. light olive oil
½ c. apple cider vinegar
1 t. dried oregano
1½ t. garlic powder
½ t. lemon pepper seasoning
¼ t. kosher salt, more or less to taste
1/8 t. freshly ground, black pepper, more or less to taste
1½ t. dried parsley
4 oz. blue cheese, divided
Place all ingredients into the work bowl of a mini food processor EXCEPT 2 ounces of the blue cheese. Blend until emulsified, turn out into a storage container, and stir in the remaining blue cheese. For best results, refrigerate overnight before serving. Best when used within 2 to 3 days.
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1 comment:
Years ago my SIL sent me a box of Maytag blue cheese - wish I had this recipe then! Looks really, really good Pattie.
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