Salad With Blue Cheese Dressing
Published May 20, 1986
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
⅓ cup blue cheese such as Roquefort, Saga or Danish blue
1 tablespoon Dijon-style mustard
¼ teaspoon finely minced garlic
2 tablespoons red-wine vinegar
6 tablespoons peanut, vegetable or corn oil
Salt to taste if desired
Freshly ground pepper to taste
10 cups assorted salad greens such as watercress, red-leaf lettuce and Belgian endive
Nutritional analysis per serving (4 servings)
4 grams carbs; 1 milligram cholesterol; 220 calories; 6 grams monosaturated fat; 11 grams polyunsaturated fat; 3 grams saturated fat; 22 grams fat; 1 gram fiber; 252 milligrams sodium; 2 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Crumble or chop the cheese in a mixing bowl. Add the mustard, garlic, vinegar, oil, salt and pepper, stirring vigorously with a wire whisk.
- Step 2
Add the salad greens and toss to blend thoroughly.
Private Notes
Comments
I added toasted pecans, raspberries and spring onions. And a handful of yellow raisins. I put some cheese directly in the salad, mixed some with the salad dressing. Yum.
Quick n wonderful. I prefer half the mustard and a whole garlic clove. A favorite.
This is exactly the simple, clean blue cheese dressing I was looking for. I wanted to serve it on a full, open head of bib lettuce, with a side of tomatoes. I wanted no creaminess. A great accompaniment for a prime piece of grilled halibut. This will be the go to.