Blue cheese salad dressings

FSK's Blue-Cheese Salad Dressing

Soften one 3-ounce package cream cheese.

Blend in ½ cup (or more) crumbled blue cheese.

Slowly add ½ cup salad dressing, ½ cup light cream, and 1 tablespoon lemon juice.

Beat smooth and chill.

(For variety, or if you prefer, add a clove of pressed garlic.)

Roquefort Salad Dressing

--a recipe given to Nancy by her friend and neighbor, Margaret Sharp--

1 cup Pfeiffer's Chef Salad Dressing

¼ cup cream

2 ounces Roquefort or blue cheese

Mix and let stand at room temperature for about 6 hours.

Roquefort is a pungent blue cheese of French origin made from goat's milk. Use whatever blue you have on hand or prefer.

Gorgonzola Dressing

--a recipe given me by my sister, Jayne Gardner (Hallock) Zebrowski--

3 tablespoons olive oil

1 tablespoon vinegar

Cut in 2 ounces Gorgonzola cheese.

Makes enough for a salad for 3 to 4 people. Use any greens you prefer.

Gorgonzola is a pungent blue cheese of Italian origin. Feel free to use use whatever blue you have on hand or prefer--it's a salad dressing and creating it should be flexible, etc.

These recipes have been kitchen tested.

You can find the above recipe(s) by tapping here on the Home Cookin' index.

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