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Blue Cheese Vinaigrette Dressing
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A picture of Blue Cheese Vinaigrette Dressing.

Blue Cheese Vinaigrette Dressing

fenway
fenway @Fenway

Sometimes the creamy, and delicious thick blue cheese dressing seems to heavy for green salads or as just a burst of flavor for vegetables and meats. This vinaigrette gives you great blue cheese flavor that is light and tangy!

Sometimes the creamy, and delicious thick blue cheese dressing seems to heavy for green salads or as just a burst of flavor for vegetables and meats. This vinaigrette gives you great blue cheese flavor that is light and tangy!

Read more

Blue Cheese Vinaigrette Dressing

fenway
fenway @Fenway

Sometimes the creamy, and delicious thick blue cheese dressing seems to heavy for green salads or as just a burst of flavor for vegetables and meats. This vinaigrette gives you great blue cheese flavor that is light and tangy!

Sometimes the creamy, and delicious thick blue cheese dressing seems to heavy for green salads or as just a burst of flavor for vegetables and meats. This vinaigrette gives you great blue cheese flavor that is light and tangy!

Read more
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Ingredients

10 mins
  1. 1/3 cupseasoned rice wine vinegar
  2. 2/3 cupolive oil
  3. 1 cloveminced garlic
  4. 1/4 tspdry oregano
  5. 1/4 tspblack pepper and salt to taste
  6. 1/4 tspdijon mustard
  7. 1/4 cupblue cheese, I used gorgonzola
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Steps

10 mins
  1. 1

    Combine all ingredients except oil and cheese in bowl and whisk well, slowly whisk in olive oil to blend, add blue cheese. Whisk cheese hard to blend smooth or lightly for pieces of cheese.

  2. 2

    This is a great dressing for green salads, light and refreshing, not neavy. It is also good drizzled on vegetables and meats for a light tangy burst of flavor!

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fenway
fenway @Fenway
on August 13, 2014 19:37
“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.
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