Best Mortons Blue Cheese Dressing Recipes

RESTAURANT "X" SECRET BLUE CHEESE DRESSING

Restaurant

The best and easiest blue cheese dressing out of all the restaurants I have worked! We make it with Maytag Blue Cheese. The quality of the dressing is directly proportional to the flavor of the blue cheese. Try Sam's club for large amounts of blue cheese like Maytag, at a good price for the home cook.

Provided by Grimms Restaurant T

Categories Salad Dressings

Time 10m

Yield 8 cups, 16 serving(s)

Number Of Ingredients 8

Ingredients

2 cups blue cheese, crumbled (I prefer maytag)
2 cups buttermilk
2 cups mayonnaise
2 cups sour cream
salt
pepper
1/2 cup minced garlic
1 tablespoon butter

Steps:

On very low heat, cook garlic in butter, until soft and fragrant.
Add 1/2 of the blue cheese and melt.
Remove from heat and cool.
Combine with remaining ingredients, including the 2nd half of the blue cheese in a large bowl and whisk.
Chill and serve. Magical!

ABSOLUTELY THE BEST RICH AND CREAMY BLUE CHEESE DRESSING EVER!

Absolutely the BEST Rich and Creamy Blue Cheese Dressing Ever! image

Top your perfect salad with my creamy and chunky blue cheese dressing recipe. It has a nicely balanced flavor and nice sweetness with a great creamy and chunky balance.

Provided by LUCKYME9

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Sour Cream Dressing Recipes

Time 10m

Yield 6

Number Of Ingredients 8

Ingredients

2 ½ ounces blue cheese
3 tablespoons buttermilk
3 tablespoons sour cream
2 tablespoons mayonnaise
2 teaspoons white wine vinegar
¼ teaspoon sugar
⅛ teaspoon garlic powder
salt and freshly ground black pepper

Steps:

In a small bowl, mash blue cheese and buttermilk together with a fork until mixture resembles large-curd cottage cheese. Stir in sour cream, mayonnaise, vinegar, sugar, and garlic powder until well blended. Season to taste with salt and pepper.

Nutrition Facts : Calories 93.3 calories, Carbohydrate 1.1 g, Cholesterol 14.1 mg, Fat 8.6 g, Protein 3.1 g, SaturatedFat 3.7 g, Sodium 251.3 mg, Sugar 0.5 g

MORTON'S THE STEAKHOUSE CHOPPED SALAD

Morton's the Steakhouse Chopped Salad image

Full name: Morton's the Steakhouse Chopped Salad With Hearts of Palm, Artichoke Hearts, & Blue Cheese. Found this on another website courtesy of Morton's Steakhouse, and it sounds absolutely yummy! Posting to try later and hoping I won't be disappointed.

Provided by Cook4_6

Categories Salad Dressings

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

1 medium head iceberg lettuce, washed and dried
1 medium head romaine lettuce, washed and dried
10 -12 frozen artichoke hearts (in brine, not marinated, about 12 ounces drained) or 10 -12 canned artichoke hearts (in brine, not marinated, about 12 ounces drained)
1 cup hearts of palm (about 12 ounces drained)
1 avocado
6 ounces blue cheese, such as Saga, Maytag (1 cup) or 6 ounces gorgonzola, crumbled (1 cup)
12 -14 slices cooked bacon, slices (crumbled, crisp-cooked bacon strips or equivalent amount of crisp real-bacon bits)
3/4 cup chopped hard-cooked egg (2 large eggs, see Note)
3/4 cup finely minced red onion
3/4 cup seeded chopped plum tomato
2/3 cup white balsamic vinegar
1/2 cup Dijon mustard
3 1/2 tablespoons Italian salad dressing mix, such as Good Seasons (see Note)
1 cup extra virgin olive oil

Steps:

To prepare vinaigrette: In a medium mixing bowl, combine the vinegar and 1/3 cup cup of water.
Whisk the mustard and salad dressing mix until well mixed.
Add the olive oil and whisk until the dressing is emulsified.
Let the dressing rest for a few minutes before using so that the flavors can blend. Refrigerate in a tightly-lidded glass or rigid plastic container for up to 7 days and whisk before using.
Note: If you use Good Seasons brand mix, two packets work well.
To prepare salad: Cut the iceberg and romaine lettuces into ½-inch squares. Transfer to a large mixing bowl.
Cut the artichoke hearts into eighths and the hearts of palm into 1/4-inch-long pieces and add to the lettuce.
Peel the avocado and remove the pit. Cut the avocado into ½-inch cubes and add to the lettuce.
Crumble the blue cheese over the salad. Sprinkle the bacon bits, chopped egg, onion, and tomato over the salad.
Add the vinaigrette, toss well, and serve.
Note: To hard-cook eggs, put them in a saucepan with cold water to cover. Bring to a boil over medium-high heat. Cover, remove from the heat, and set aside for 15 minutes, during which time the eggs will harden. This is a better method than cooking the eggs in boiling water. There is less chance of the eggs cracking.