Blue Cheese Salad Dressing
My kids and I really like going to Souper! Salad! to enjoy a buffet style salad bar, soups, pizza, pasta, ice cream and more. Isaac loves it because he can fill his school lunch inspired tray with everything he wants. Hannah likes everything, so any kind of smorgasbord sounds good to her. We went there a few days ago, and I decided to recreate the salad I built, since that’s the main attraction for me to dine there. Besides cutting, chopping, shredding or opening a can, the only thing that needs to be made is the salad dressing.
Blue cheese salad dressing needs to refrigerate overnight, so I made some last night for today’s lunch.
Before stirring in the blue cheese, whisk together the following:
- 1 cup sour cream
- 1 cup mayonnaise
- 1-1/4 cups buttermilk
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon sugar
- 1/2 teaspoon dry mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
Stir in the blue cheese, breaking up large clumps.
- 4 ounces blue cheese, crumbled
This recipe makes about 4 cups of blue cheese dressing to serve on salads or with various vegetables or maybe hot wings. (That’s something I haven’t cooked in ages.) Refrigerate when not in use. To make life extra convenient, I like to buy containers that are the exact size, if possible. That way I don’t have to measure, and can simply spoon it into the mixing bowl to save a step. I buy sour cream and mayonnaise in 8-ounce, or 1-cup containers to save a little time. I can then use the mayonnaise jar to fill with some of the dressing to give as a gift. Who doesn’t love a gift of homemade salad dressing?