If you’re not making your own salad dressings, you’re missing out. Homemade salad dressings are easy to make, often better for you than store-bought, and can be adjusted to suit your taste. Once you master the basics of a vinaigrette, it’s easy to riff and create endless variations and flavors. I love this blue cheese vinaigrette because it packs a bold blue cheese punch while remaining much lighter than a traditional creamy blue cheese dressing. See how I made it below!
The only equipment you need to make salad dressing is a small food processor or an immersion blender. I used this little stack & press food processor that I bought in a pinch, and it’s turned out to be one of my favorite kitchen items lately. I also like to have something on hand to store leftover salad dressing in the fridge. These salad dressing shakers are great for that.
Ingredients:
- 2/3 cup of olive oil (I use this brand)
- 1/3 cup of red wine vinegar
- 2 large gloves of garlic, peeled
- 1/4 cup of blue cheese crumbles
- salt & pepper to taste
Directions:
Add all ingredients into the food processor and blend for about 30 seconds.
Most recently I served this vinaigrette on romaine lettuce tossed with some sliced shallots, chopped walnuts, croutons, and cherry tomatoes. Then I topped it off with slices of sirloin steak for a true dinner-sized salad.
What kind of salad would you pair with this dressing? Let me know in the comments!
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