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Bleu Ridge Salad

Crisp heart of romaine topped with tomatoes, bacon, crumbled bleu cheese, red onions and bleu cheese dressing.

Steakhouse Restaurant Recipe

Makes 4 Cups

2 cups real mayonnaise
1 cup sour cream
2 tablespoons sour cream
1/4 cup buttermilk
1 teaspoon Durkee's sauce (sold in the condiment aisle or with the dressings)
1/2 teaspoon seasoning salt
7 ounces blue cheese, crumbled (about 1 1/2 cups)
salt and pepper

In a large mixing bowl, whisk together the mayonnaise and sour cream. Add the buttermilk, Durkee sauce, and seasoned salt.Whisk until well mixed.Season to taste with salt and freshly ground black pepper and whisk again. Using a rubber spatula, gently fold in the blue cheese. Transfer to a storage container with a tight-fitting lid and refrigerate for at least a day and up to four days.

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