I don’t know about where you’re at, but here in Charlotte it’s hot and hotter. I believe the mercury is supposed to hit 100 degrees here today. I’ll take that as my cue to stay inside with my good friend air conditioning thank you very much. I’ll also take it as my sign that neither the oven nor the stove needs to turn on this evening. So how does a girl feed dinner to her family when no hot appliances are allowed to turn on?
Salad, my dear. The bonus is that my entire family loves a hearty salad. So in addition to keeping it cool and healthy, I know my entire clan will clean their plates. And what goes good with salad you might ask? Yep, you got it, homemade blue cheese dressing.
I used to buy all my dressings at the grocery store (I still do buy a few, I’m not Martha – yet), but recently I’ve begun to make my own to supplement our collection. One of my favorite recipes has become this blue cheese dressing. It is so good that I could eat it with a spoon. None of this preservative laden 99 cent a bottle stuff. Make your own. I promise you won’t be disappointed.
Here’s what you’ll need:
Ingredients Needed:
1/4 Cup of Mayo
1 Tbsp of Onion, Finely Chopped
2 Tsp of Garlic (2 Cloves), Minced
1/2 Cup of Sour Cream
11/2 tsp of Lemon Juice
11/2 tsp of Vinegar
3 Tbsp of Blue Cheese
2 Tbsp of Fresh Parsley, Finely Chopped
Ok, are you ready for the simplicity of making your own dressing? Take all of the ingredients above and mix them up well in a bowl. Season with salt and pepper to taste. Chill for an hour or longer and eat.
Are you beginning to wonder why you didn’t start making your own dressings sooner?
Blue Cheese Dressing
Ingredients:
1/4 Cup of Mayo
1 Tbsp of Onion, Finely Chopped
2 Tsp of Garlic (2 Cloves), Minced
1/2 Cup of Sour Cream
11/2 tsp of Lemon Juice
11/2 tsp of Vinegar
3 Tbsp of Blue Cheese
2 Tbsp of Fresh Parsley, Finely Chopped
Directions:
Take all of the ingredients above and mix them up well in a bowl. Season with salt and pepper to taste. Chill for an hour or longer and eat.
Comments
Trackbacks
-
[…] Blue Cheese Dressing Black Bean Corn Salsa Zucchini and Orzo Pasta This entry was posted in Salad, Vegetarian. Bookmark the permalink. ← Family Friendly Fridays: Nummy Noodle Soup […]
-
[…] Blue Cheese Dressing Black Bean Corn Salsa Zucchini and Orzo Pasta […]
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
I love making my own dressing. I just think it's great to be able to control the amount of spices or anything you add to it and making it just right for you! Great post!
That looks really refreshing, we're doing salad tonight as well!!
anne
http://www.anniebakes.net
Sounds good to me! Bottled dressing is sometimes necessary but homemade is the best. Hope you had a great vacation.
Oh Dear… Please send some of that heat to LA, all of a sudden it became winter again… Can you believe it? Every morning cloudy and raining a bit. I thought California was all about good weather…. Homemade is a must. The bottle dressing all taste the same. Your salad looks dashing. Beautiful Picture.
yummy and I don't even like blue cheese.
Julie,
I just love how you always take such beautiful photographs of your ingredients. I've tried to to that on occasion, but you are so much better! This looks like a great dressing for a crisp summer salad.
That sounds delicious! I want to try it. How long does homemade dressing last? I would assume not as long as normal dressing.
I have only recently decided that I like bleu cheese dressing…bet I'd like it even more if I made it myself. Thanks for the recipe!
Salads are wonderful but I'm tired of the heat and ready for some cookie baking weather!
Your dressing looks so creamy and delicious. I like blue cheese but not TOO much and I love that the blue cheese isn't overpowering your dressing. I've bookmarked this page as a must try, thanks for posting! And thank you for visiting my site! :o)
hey Julie
i know you think it was rocket science we all rush out to buy dressings, I even as a chef just as guilty! Your blue cheese does look great and very easy…you may have shamed me into making my own!
My company is based in Charlotte, did I tell you that before?
Dennis
Melinda, I've kept it as long as two weeks in the fridge. So not as long as bottled, but definitely long enough to be used up!