Blue Cheese Dressing
Hankering for some real blue cheese dressing? There's no need to buy that white goop in the bottle when you can put together your own in seconds flat. This version, a CT original, happens to be a slimmer, trimmer version of its fatty cousin. It tastes terrific with a bunch of green leafy stuff, like baby spinach or green leaf lettuce or arugula, and some chopped slices of something citrusy, like clemintines or tangerines or grapefruit.
One fun and very convenient ingredient in here is powdered buttermilk, which you can get in the baking aisle of most grocery stores. It saves you from buying a whole quart of the stuff if you're not going to use the whole thing, and it keeps in the fridge for ages. If you don't have buttermilk (either wet or powdered) no worries. You can still whip up this yummy dressing. It just won't have that extra tang.
Ingredients and Preparation
In a small bowl, whisk together:1 1/2 cups plain, lowfat yogurt
1 teaspoon buttermilk powder
1 teaspoon mayonnaise
1 1/2 ounces of crumbled blue cheese or gorgonzola cheese
the juice from half of a lemon (real juice, not the bottled stuff)
a dash of salt
a dash of black pepper
Serve over salad and mix. Makes enough for four side salads.
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