With the warmer weather comes fresh produce and that means salads. I love all kinds of ingredients, everything from candied pralines and brie on wilted spinach to plain ole lettuce with tomato wedges.
The same goes for dressings ~ some days I like creamy and others I’m craving balsamic vinegar. These days it’s been creamy so I’ve been whipping up a no-fuss blue cheese dressing.
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup buttermilk
- 2 or 3 tablespooons lemon juice, to taste
- generous pinch salt
- 1/4 to 1/2 teaspoon black pepper
- 4 ounces blue cheese, crumbled
- dash or so of Tabasco, optional
That’s it ~ I usually start out by blending the mayo and sour cream, then adding the s&p and the buttermilk. At that point I’ll taste it and decide how tart I want it, and add lemon juice accordingly. Same with Tabasco, a bit goes in if I’m in the mood for a kick. The blue cheese is added last; I like some big chunks so they get stirred in gently.
Lots of great variations for this simple recipe ~ if buttermilk’s not your thing, substitute with cream. If you’re really in the mood for some zing, try sherry vinegar rather than the lemon juice.
As you can see it made a perfect little snack drizzled over a few slices of hydroponic tomatoes. I’ll probably grab a hunk of bread to soak up what’s left on that plate… fresh and tasty!