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Blue Cheese Vinaigrette

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

Southern Living OCTOBER 2005

  • Yield: Makes 1/2 cup (6 servings)

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.

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
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Blue Cheese Vinaigrette recipe

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