Blue Cheese Dressing

8 May

In the past few years I’ve taken an appreciation for blue cheese.  This has not always been the case, as I always thought blue cheeses were too salty for my taste.  And on top of that, the blue veins did not appeal to me in the least…

But watching Food Network and being more exposed to “haute cuisine”, I have grown to appreciate more and more blue cheeses.  It all started with a visit to the restaurant Mark’s at the Meliá in Ponce.  There I tasted the most wonderful butter lettuce salad with walnuts and crumbled Point Reyes blue cheese.  It was salty but mild at the same time… delicious.

Now, I regularly have a wedge of Danish blue cheese in my fridge.  I use it in desserts, in white sauces for pasta, to flavor polentas… and the newest addition to my repertoire is in a salad dressing.  Check it out…


2 ounces of blue cheese – I use Danish or gorgonzola cheese crumbles
2 tbs of plain low-fat yogurt
A squirt of lemon juice
About 1 tbs of olive oil


  1. Mix all the ingredients with a whisk in a small bowl. 


Drizzle over your favorite salad greens…  it’s creamy and salty delicious.  Don’t be discouraged by the grayish color, it’s just the blue veins dispersed in the dressing.

Blue Cheese Dressing

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: