Best Blue Cheese Salad Dressing Recipes

WEDGE SALAD WITH ELEGANT BLUE CHEESE DRESSING

Steps:

• Combine 1/2 pound blue cheese, sour cream, buttermilk, mayonnaise, vinegar, olive oil, sugar, garlic, and pepper in a bowl; blend using a hand mixer; chill until serving.
• Build the salad by placing 1 lettuce wedge on each of 8 plates. Drizzle equal amounts of dressing over each wedge. Scatter tomatoes, onion, and 1/2 pound blue cheese over each salad.

GRILLED CORN AND TOMATO-SWEET ONION SALAD WITH FRESH BASIL DRESSING AND CRUMBLED BLUE CHEESE

Steps:

• Combine the vinegar, basil, sugar, 1/2 teaspoon of salt, 1/4 teaspoon of pepper and oil in a blender and blend until smooth. Can be made 2 hours in advance and refrigerated. Bring to room temperature before using.
• Combine the corn kernels, onion and tomato in a large bowl. Add the dressing and toss to coat, season with salt and pepper. Let sit at room temperature 30 minutes before serving. Top with crumbled blue cheese and garnish with basil sprigs just before serving. Salad can be made 1 day in advance and served cold or at room temperature.

TASTY BLUE CHEESE SALAD DRESSING

Steps:

• Stir mayonnaise, sour cream, buttermilk, lemon juice, sherry, and garlic salt together in a bowl. Fold blue cheese through the mixture.
• Cover bowl with plastic wrap and refrigerate 2 hours.

OUTBACK BLUE CHEESE SALAD DRESSING - COPYCAT

Steps:

• Mix all ingredients together by hand in a small bowl until smooth.
• Cover and chill for 30 minutes before serving.

GREEN SALAD WITH BLUE CHEESE DRESSING

Steps:

• Place the cheese, mayonnaise, heavy cream, vinegar, salt and pepper in the bowl of a food processor fitted with a steel blade. Process until smooth.
• Place a wedge of lettuce on each serving plate with 2 slices of tomato. Pour enough dressing over the lettuce to moisten. Serve immediately.

BLUE CHEESE SALAD DRESSING

Steps:

• Place all the ingredients in a blender; cover and process until smooth. Store in the refrigerator.

SPINACH SALAD WITH BLUE CHEESE DRESSING

Steps:

• Preheat the oven to 350 degrees F. Soak the red onion in a small bowl of ice water, about 30 minutes. Drain and pat dry.
• Meanwhile, make the croutons: Mash the anchovies with a fork. Combine the olive oil, mashed anchovies, 1 grated garlic clove and a pinch each of salt and pepper in a medium bowl. Let stand 5 minutes. Add the torn bread and toss with your hands until the bread absorbs the oil. Spread on a baking sheet and bake, stirring halfway through, until golden brown and crisp, 20 to 25 minutes. Let cool.
• Whisk the buttermilk, sour cream, blue cheese, vinegar, parsley, the remaining grated garlic, 1/2 teaspoon salt and a few grinds of pepper in a large bowl until combined. Add the spinach, lettuce, cucumber, red onion and croutons; toss well.

CHUNKY BLUE CHEESE SALAD DRESSING

Steps:

• Combine mayonnaise, sour cream and buttermilk, mixing well.
• Add remaining ingredients mixing thoroughly.
• Must refrigerate for 24 hours before serving for best flavor.

COBB SALAD WITH BLUE CHEESE DRESSING

Steps:

• For the blue cheese dressing: In a bowl, whisk together the mayonnaise, buttermilk, sour cream and Worcestershire until smooth. Stir in the blue cheese crumbles, chives, salt and pepper. Taste and add more seasoning if needed. Cover and refrigerate for at least 2 hours before serving; the flavors deepen as it chills!
• For the chicken: Heat a grill pan or heavy skillet over medium-high heat. Drizzle on a small amount of olive oil.
• Salt and pepper the chicken, then grill until totally done, 2 to 3 minutes per side. Remove from the pan and set aside to cool.
• For the salad: Arrange the Bibb, romaine and iceberg lettuce in a large bowl or on a large platter in 3 separate sections. Arrange the bacon, tomatoes, eggs and avocados in different piles. Pile the blue cheese crumbles in the center, scatter over the scallions and sprinkle the whole salad with a little black pepper.
• Drizzle the blue cheese dressing all over the salad and serve.

WEDGE SALAD WITH BLUE CHEESE DRESSING

Steps:

• In a small bowl, mix the first 7 ingredients. Cut lettuce into 6 wedges. To serve, top wedges with dressing, tomatoes and bacon.

ENDIVE SALAD WITH CANDIED WALNUTS, ORANGE CARAMEL DRESSING AND BLUE CHEESE

Steps:

• Preheat the oven to 350 degrees F.
• Arrange the walnuts on a single layer on a rimmed baking sheet and place in the center of the oven. Toast until the nuts are golden brown, really toasted, 5 to 8 minutes. Sprinkle with salt and pepper and set aside.
• Spray a parchment paper-lined baking sheet with nonstick spray. In a large saute pan, heat the sugar over medium heat until it melts and turns a light amber color, 5 to 8 minutes. Sprinkle the walnuts in a single layer over the caramel. Spray a rubber spatula with nonstick spray and stir the nuts, quickly but carefully, to coat with the caramel. Transfer the nuts from the pan onto the prepared baking sheet, sprinkling the nuts so they separate as they land on the parchment. Season with salt.
• To the pan with the residual caramel, add the vinegar and orange juice. Warm the pan, whisking until the caramel, vinegar and orange juice are well combined. Remove from the heat. Whisk in the mustard and oil. Adjust the seasoning.
• Arrange the endive and radicchio leaves in a single layer on a family-style large platter. Intersperse the orange segments and walnuts with the endive and radicchio. Season with salt to taste. Drizzle with all of the dressing. Top with the blue cheese and parsley. Serve immediately.

ROMAINE SALAD WITH PECAN AND BLUE CHEESE DRESSING

Steps:

• In sald bowl,combine oil,vinegar,salt and pepper.
• Whish until well blended.
• Add half the blue cheese,mash into dressing.
• Add 1/4 cup pecans.
• Add romaine. Toss well to coat.
• Top with remaining blue cheese and nuts.

BLUE CHEESE SALAD DRESSING

Steps:

• Combine blue cheese, lemon juice, tarragon vinegar, red wine vinegar, steak sauce, Worcestershire sauce, mustard, garlic, salt, and pepper in a large bowl; beat with an electric mixer until well blended. Gradually mix in salad oil until thoroughly combined. Serve immediately.

CREAMY BLUE CHEESE SALAD DRESSING

Steps:

• In a bowl, combine all the ingredients; mix well. Cover and refrigerate until serving.

HEIRLOOM TOMATO SALAD WITH FRESH GREENS, BLUE CHEESE AND CREAMY CHIVE DRESSING

Steps:

• Place greens in a bowl and toss with the vinegar and oil and season with salt and pepper. Transfer to a platter. Arrange tomatoes over greens, sprinkle with salt, and drizzle with chive dressing. Sprinkle blue cheese over top and garnish with a few fresh chives.
• Combine all ingredients in a blender and blend until smooth.

SALAD WITH BLUE CHEESE DRESSING

Steps:

• In a blender, combine the cottage cheese, 1/4 cup blue cheese, mayonnaise, yogurt, vinegar, garlic, salt and pepper. Cover and process until smooth. , Pour into a small bowl; stir in the remaining blue cheese. Cover and refrigerate for 2-3 hours. In a large bowl, toss the lettuce, tomatoes, onion, olives and croutons. Serve with dressing.

CHUNKY BLUE CHEESE SALAD DRESSING

Steps:

• In a small bowl, combine all ingredients. Cover and refrigerate for at least 1 hour.

MAYTAG BLUE CHEESE SALAD DRESSING

Steps:

• Dissolve spices into vinegar, Worcestershire, and Tabasco.
• Combine with sour cream and mayonnaise.
• Thin dressing with buttermilk, add Maytag blue cheese and refrigerate overnight.
• It is best served on Iceberg lettuce wedges.

BACON AND BLUE CHEESE SALAD WITH CAESAR DRESSING

Steps:

• To make the salad:
• Place first 3 ingredients in large bowl. Add enough dressing to season to taste and toss well. Garnish salad with croutons and serve.
• To make the easy caesar dressing:
• Combine all ingredients in blender or processor. Blend until smooth. Season to taste with salt and pepper. (Can be prepared 2 days ahead. Cover and refrigerate.)
• To make the garlic croutons
• Preheat oven to 350°F. Melt 2 tablespoons butter with olive oil and garlic in small saucepan. Place bread cubes on baking sheet. Pour butter mixture over and toss well. Bake until bread cubes are golden brown and crisp, about 20 minutes. Season with salt and pepper. Cool completely. (Croutons can be prepared 1 day ahead. Store at room temperature in airtight container.)
• Makes about 3 cups.

BLUE CHEESE SALAD DRESSING

Steps:

• In a blender or small food processor blend together the garlic paste, the mustard, the lemon juice, the vinegar, and salt and pepper to taste. With the motor running add the oil and blend the mixture until it is combined well. Add the sour cream, 3/4 cup of the cheese, and 2 tablespoons water, or enough to obtain the desired consistency, blend the dressing until it is combined well, and transfer it to a bowl. Stir in the additional cheese. The dressing keeps, covered and chilled, for about 1 week.