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Green Salad with Blue Cheese Dressing Recipe

Green Salad with Blue Cheese Dressing

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (70)

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Average Rating:

Total Reviews: 70

Showing 41-50 of 70

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  • on February 01, 2009

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    I used the immersion blender when making this and it was so creamy. My favorite blue cheese dressing!

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  • on January 27, 2009

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    Great recipe - roquefort's pretty salty, so add salt a little at a time to taste. Will try other reviewer's recommendation re: using milder blue cheese (just for a little variety.

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  • on November 06, 2008

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    This is a great recipe! However, it does make more than 4 servings. It's really more like 8. Next time I'll just half the recipe because now I got way too much.

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  • on April 06, 2008

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    I agree with all of you that rated this with 5 stars. I have eaten in some of the best steak houses Los Angeles has to offer and I am not exaggerating - this dressing beats them all. Easy to make (I tried Ina's version and the buttermilk version one of the reviewers suggested without a doubt stick to Ina's version. Full of that rich Blue Cheese flavor that you expect from Blue Cheese dressing. After setting for awhile it thickens up beautifully. It's a keeper for sure. Thanks for sharing Ina.

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  • on April 02, 2008

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    My family and I love this salad dressing. As another reviewer commented, be sure and watch the amount of salt you add due to the amount of bleu cheese in the recipe. This is also good as a vegetable dip and as a dip for fried/baked potato wedges.

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  • on January 01, 2008

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    My family and I love this salad dressing. As another reviewer commented, be sure and watch the amount of salt you add due to the amount of bleu cheese in the recipe. This is also good as a vegetable dip and as a dip for fried/baked potato wedges.

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  • on September 12, 2007

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    This is good but mine is better. My recipe calls for buttermilk and sour cream in addition to the mayo and cream. Adds a nice tang.

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  • on July 17, 2007

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    This was tasty, and so easy to make with ingredients I usually have on hand. I used half and half instead of heavy cream, and it tasted just fine. It was a little thin, so next time I'll probably add a bit more mayonnaise or possibly some sour cream to thicken. Ina, you are the BEST!

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  • on June 26, 2007

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    I made this last night to accompany a grilled New York Strip steak...yummm! Tomatoes are in season now and I could easily make a meal of the iceberg and tomato with the delicious dressing...maybe a little crispy pancetta on top!!

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  • on May 23, 2007

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    And the bacon gives it a nice touch!!!

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