This is a good vinaigrette, but has no blue cheese flavor. I'll try it again adding more blue cheese.
Blue Cheese Vinaigrette
Prep: 10 min. This recipe easily doubles. Store in an airtight container in the refrigerator for up to 2 weeks.
This recipe goes with Roasted Butternut Squash Salad with Blue Cheese Vinaigrette
Yield: Makes 1/2 cup (6 servings)
Recipe from
More From Southern Living
Nutritional Information
Amount per serving
- Calories: 54
- Calories from fat: 73%
- Fat: 4.5g
- Saturated fat: 1.1g
- Monounsaturated fat: 1.8g
- Polyunsaturated fat: 1.5g
- Protein: 1g
- Carbohydrate: 2.8g
- Fiber: 0.1g
- Cholesterol: 3mg
- Iron: 0.1mg
- Sodium: 98mg
- Calcium: 23mg
Ingredients
- 3 tablespoons crumbled blue cheese
- 2 tablespoons water
- 1 1/2 tablespoons vegetable oil
- 1 tablespoon white vinegar
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried oregano
- 1/4 teaspoon sugar
- 1/4 teaspoon freshly ground pepper
- Dash of salt
Preparation
- Whisk together all ingredients. Chill until ready to serve.
Blue Cheese Vinaigrette Recipe at a Glance
- COURSE: Salad Dressings
- MAIN INGREDIENT: Dairy
- DIETARY CONSIDERATION: Low Cholesterol, Low Sodium
- PUBLICATION: Southern Living
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