This dressing is one of the best blue cheese dressings I have come across in a long time. I usually stick to creamy blue cheese dressings, but have been making vinaigrettes lately, this one tops my list. I made a salad of baby greens, thinly sliced red onion & pears. Served it with grilled Angus Beef burger steaks. We ate seconds that night & finished up the dressing on the same salad the next. Yum.
Blue Cheese Walnut Salad Dressing
A vinaigrette for blue cheese lovers, studded with chunks of creamy cheese—and the crunch of walnuts. Toss the dressing with a salad of arugula, thinly sliced radicchio, and pear. Or try it with romaine and tomato.
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- Calories: 92
- Calories from fat: 98%
- Protein: 0.5g
- Fat: 10g
- Saturated fat: 1.4g
- Carbohydrate: 0.3g
- Fiber: 0.1g
- Sodium: 95mg
- Cholesterol: 1.2mg
- 3 tablespoons apple cider vinegar
- 1/3 cup extra-virgin olive oil
- 1/3 cup canola oil
- 1/2 teaspoon salt
- 1/4 teaspoon maple syrup or honey
- 3 tablespoons crumbled Danish blue cheese (or other mild, creamy blue cheese)
- 2 tablespoons chopped toasted walnuts
- 1 tablespoon chopped flat-leaf parsley
- Whisk together vinegar, oils, salt, and maple syrup in a medium bowl. Stir in cheese, walnuts, and parsley.
- Make ahead: Up to 2 weeks, chilled.
- Note: Nutritional analysis is per Tbsp.
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