Salad Bar!
Prep Time
1 hour (or less)
Cook Time Passive Time
0 1hour
Prep Time
1 hour (or less)
Cook Time Passive Time
0 1hour
Ingredients
Homemade Bleu Cheese Dressing
Green Goddess Salad Dressing
English Garden Salad Dressing
Balsamic Vinaigrette
Instructions
Homemade Bleu Cheese Dressing
  1. Makes 1 cup (250ml), about four servings If you can’t get buttermilk, mix one part milk (whole or lowfat) with one part plain yogurt (regular or lowfat) to approximate the taste. Any kind of blue cheese, domestic or imported, should work well.
  2. In a medium bowl, mash the blue cheese with the salt and pepper with the back of a fork until the pieces of cheese are finely broken up.
  3. Stir in the chives, sour cream, buttermilk, and lemon juice or wine vinegar until well mixed.
  4. Add a few drops of red wine vinegar. Taste, and adjust any of the seasonings to your liking and if the dressing too thick, add a bit more buttermilk. *Recipe adapted from David Lebovitz
Green Goddess Salad Dressing
  1. Place the mayonnaise, scallions, basil, lemon juice, garlic, anchovy paste, salt and pepper in a blender and blend until smooth.
  2. Add the sour cream and process just until blended. Refrigerate the dressing until ready to serve.
English Garden Salad Dressing
  1. Combine all but the oils in a bowl and whisk. Slowly whisk in the oils to combine.
Balsamic Vinaigrette
  1. Combine the olive oil, balsamic vinegar, honey, Dijon mustard, shallot, garlic, salt, and black pepper together in a glass jar with a lid.
  2. Replace lid on the jar and shake vigorously until thoroughly combined.
Recipe Notes