Salad and Salad Dressing Recipes
Rectory Roquefort Salad Dressing
This mild Roquefort dressing is delicious over torn spinach or any combination of mixed salad greens.
Yield: about 2 cups
Ingredients
- 1 cup olive oil
- 2 ounces Roquefort cheese, crumbled
- 1/3 cup white wine vinegar
- 1/3 cup lemon juice
- 2 tablespoons drained capers
- 2 teaspoons granulated sugar (optional)
- 1/4 teaspoon salt
- 1/4 teaspoon garlic salt
- 1/4 teaspoon pepper
Instructions
- In a small bowl, gradually stir about half of the olive oil into the cheese until combined. Transfer to a screw-top jar.
- Add remaining oil, white wine vinegar, lemon juice, capers, sugar (if desired), salt, garlic salt, and pepper. Cover tightly and shake well.
- Chill in the refrigerator for at least 1 hour to blend flavors.
- Shake again before serving.
Notes
Blue Cheese Salad Dressing: Prepare salad dressing as directed except substitute 2 ounces blue cheese, crumbled, for the Roquefort cheese.
Nutrition
Per 2 tablespoon serving: 134 cal., 15g total fat (2g sat. fat), 3mg chol., 133mg sodium, 1g carb., 0g fiber, and 1g pro
Exchanges: 3 fat
Attribution
Our Daily Bread cookbook, published by the Women of Bruton Parish Church, Williamsburg, Virginia