Marie Saba

From My Kitchen To Yours

Blue Cheese Dressing

Vinaigrettes have always been my go-to salad dressing. If you’ve been to any of my cooking classes, you’ve probably heard me rave about white balsamic vinegar, which, together with extra virgin olive oil and a little salt and pepper makes the most delicious simple salad dressing ever.

But every now and again you need a change of flavors, and this Buttermilk Blue Cheese Dressing is it! It’s light and tangy, creamy and flavorful. It’s so delicious on on a big Cobb salad with grilled steak or chicken, hard-boiled egg, avocado, bacon and tomatoes. It’s also delightful on a simple wedge of iceberg, steakhouse style, with tomatoes, blue cheese, bacon and chives.

You can make a double batch of blue cheese dressing and keep it in a jar in the fridge all week … making it so easy to add to salads for lunch or dinner. Hope you get a chance to try it!

Blue Cheese Dressing

Ingredients

1/2 cup low-fat buttermilk

1/2 cup Hellman’s mayonnaise

1/4 cup Greek yogurt

1 Tablespoon lemon juice

1 Tablespoon finely chopped basil, parsley or tarragon

1/4 teaspoon Worcestershire sauce

1 small clove garlic

1/4 teaspoon salt

4 ounces crumbled blue cheese

Freshly ground black pepper

Instructions

In the bowl of a food processor, blend together buttermilk, mayonnaise, Greek yogurt, lemon juice, basil, Worcestershire, garlic and salt until garlic is chopped and mixture is well-combined.
Add blue cheese and pepper. Pulse a few times to combine, leaving some chunks of blue cheese still intact. Taste and add little extra salt or lemon juice, if desired. Pour into a jar and store in refrigerator for up to one week.

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