Green Salad with Blue Cheese Dressing

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Hands down my favorite blue cheese dressing -- and yes the right blue cheese does make a huge difference.

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I made this today and it is delicious!! This is better than the salad dressing you buy in the stores. I give it 5 starts. I added a little bit more of the roquefort cheese, but just a bit more. This recipe is a winner!

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DELICIOUS! However, I substitute 1 cup Fat Free half & half for the cream. Use 1/3 cup if you like the dressing thick. Plus, I use red wine vinegar and 1/2 teaspoon dried tarragon since I don't stock tarragon vinegar. In many salads I often use Gorgonzola instead of Roquefort or Blue cheese because it's milder, and 8 ounces of Gorgonzola, divided, is perfect in this recipe. Half goes into the dressing, the other half is sprinkled on top. If this blue cheese dressing is still too strong for you, add 2 sliced scallions and a few seasoned croutons to the salad. Yummy. Thanks Ina.

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It calls for the blue cheese to be divided, so the dressing isn't as thick and pasty as some of the reviewers mentioned. Plus, I often tweak recipes a little to suit our tastes, so if there is any discrepancy, I can just fix it (though there isn't any problem here. For example, I have to lighten many recipes these days, so I used fat free half and half instead of heavy cream (yes, that is very sad and lower fat mayo with this particular recipe but we still thought it was terrific. Love the addition of the tarragon vinegar, too. Yum.

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Actually the two recipes are the same except that the 2009 version uses only 1/3 C Heavy Cream and the older one uses 1 Cup. The 2009 recipe says to put 4 oz of cheese in the dressing and to use the other 4 oz crumbled over the salad. I think the person that says that it is thicker due to the application is correct. The older version gives fantastic but not so thick dressing and the newer apparently makes a thicker dressing....all based on the change of the amount of cream.

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I've never been a fan of blue cheese dressing, but my husband loves it. After making this recipe, I'm a convert! The recipe is only slightly more work than opening a bottle of prepared blue cheese dressing, and the salad tastes SO fresh. A half-recipe serves two (with a little left over for dipping or licking the spoon. Thanks, Ina!

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I watched the TV segment this AM and I'm sure Ina used only 1/4 pound of Blue/Roquefort cheese....But , I followed the recipe I found here and wound up with PASTE...definitely not dressing, more like cottage cheese...so chefs BEWARE...this recipe is not correct!!!!

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ACTUALLY I HAVE TRIED BOTH RECIPES AND LOVE THEM BOTH.
THIS ONE IS MUCH THICKER AND I THINK MORE APPROPRIATE FOR A TOMATO SALAD. IT IS SO THICK THAT FOR A LETTUCE SALAD YOU HAVE TO WORK AT THE TOSSING. THE OTHER SALAD DRESSIN I THINK GOES A LOT FARTHER AND IS GREAT ON A LETTUCE SALAD AND EASY TO TOSS.
BOTH TOP THE CHARTS FOR A REALLY GOOD DRESSING!!!

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WHY THE FOOD NETWORK WOULD DISPLAY TWO BLUE CHEESE DRESSINGS FROM INA, WITH IDENTICAL INGREDIENTS, IN TOTALLY DIFFERENT RATIOS IS BEYOND ME.............8 OZ. BLUE CHEESE WITH 1/3 CUP CREAM VERSUS 4 OZ BLUE CHEESE WITH 1 CUP CREAM??????????????????? UNFORTUNATELY, I COPIED THIS #4 VERSION!!!!!!! BIG MISTAKE!!!!!!!!!! IF YOU WANT GOOD DRESSING, USE HER #6 VERSION, AND NOT THIS ONE...... WAYYYYYYYYYYYYYYY TO THICK, WAYYYYYYYYYYYYYY TOO STRONG BLUE CHEESE TASTE! IF YOU WANT PROOF, NOTE THAT THE OTHER VERSION HAS 5 STARS/36 REVIEWS.......VERSUS THIS ON WITH 1 REVIEW.

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This is a really great, easy recipe. My only tip is: Watch the salt! It probably depends on what kind of cheese you use (and the recipe is set up so that you could use Roquefort or regular old blue cheese or probably even gorgonzola and it would be delicious, but definitely start with a little less salt and adjust as needed.