Blue Cheese Salad Dressing

blue cheese salad dressing

Wedge salads are one of my all-time favorites! And you can’t get much simpler. Each ingredient needs to be on point with only a handful of simple ingredients. However, the most critical component, in my opinion, is the dressing.

I have seen several dressings served with a wedge, but my favorite wedge has thick, creamy, and chunky blue cheese dressing. I realize there are blue cheese haters out there. However, I can’t say I understand because blue cheese is the best!

A classic wedge deserves a top-notch blue cheese dressing. This recipe is spot on with great taste. It’s super easy to whip up and complements any salad, not just a wedge.

I recently started eating keto again, and I do not know why I stopped. I feel much better, think clearer, and have more energy. This recipe came from Keto for Foodies by Nicole Downs, and the cookbook is loaded with great recipes that I can’t wait to try.

Blue Cheese Salad Dressing

Makes: 1 1/2 cups
Course Keto
Author Amye Melton

Ingredients

  • 1/2 cup full fat sour cream
  • 1/2 cup mayonnaise
  • 2 tablespoons heavy cream
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon fine sea salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/3 cup crumbled blue cheese plus more for garnish, if desired

Instructions

  • In a medium-size bowl whisk together the sour cream, mayonnaise, heavy cream, lemon juice, Worcestershire sauce, garlic powder, salt and pepper. Fold in the blue cheese without breaking up the crumbs.
  • Transfer dressing to a pint glass jar and cover with a lid. Refrigerate for at least 4 hours before serving.
  • Garnish with additional blue cheese crumbles if desired.
  • Store in refrigerator for up to 1 week.

Notes

Serving = 3 tablespoons
Calories: 179; Fat: 18g; Net Carbs: 2g; Protein: 2g

Arugula and Apple Salad

Arugula and Apple Salad

We had a wonderful weekend with family and friends, celebrating my grandson’s first birthday. But, time, please slow down! It is hard to believe that a year has passed so fast.

You hear how amazing grandchildren are, but it’s just like anything else. You don’t get it until you are in those grandparents’ shoes.

If you live long enough, the best years of your life will change through the years. I remember when it was high school, then our young married years, which transitioned to the years when our children were at home, and now I can add this past year to that list. It all adds up to a wonderfully blessed life!

So, I know I just shared a salad recipe, but y’all, it’s just too hot to do a lot of cooking. Salads are perfect for this time of year. Savannah made this fantastic salad for me over the weekend. When she mentioned preparing dinner, she had me at arugula! Arugula can be hard to find around my house, but I love the peppery flavor. This salad was terrific, topped with juicy chicken, Honeycrisp apples, and goat cheese!

Savannah likes to use this easy chicken recipe for many meals, including pasta dishes, wraps, or by itself.

Arugula and Apple Salad

Course Salad
Servings 4
Author Amye Melton

Ingredients

  • 4 ounces arugula
  • 2 Honeycrisp apples sliced
  • 1/4 cup candied pecans
  • 1/4 cup crumbled goat cheese
  • 1/8 cup red onion sliced
  • Dressing:
  • 1 lemon juiced
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon honey
  • 1 tablespoon white wine vinegar (or more to taste)
  • Kosher salt and freshly ground pepper to taste
  • Juice Chicken:
  • 2-3 boneless, skinless chicken breast
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon lemon pepper
  • 1/2 teaspoon kosher salt
  • 2-3 tablespoons avocado oil

Instructions

  • Start by preparing the juicy chicken. Preheat oven to 400℉. Heat a cast iron skillet over medium-high heat and add avocado oil.
  • Season chicken on both sides with garlic powder, paprika, lemon pepper and salt. Add to hot pan and cook on first side for about 5 minutes or until nice and crispy. Turn chicken and then pop into the preheated oven and bake for about 15 minutes or until juice run clear. Remove to cutting board to rest a few minutes.
  • Prepare the dressing while the chicken is cooking. Whisk together the lemon juice, oil, honey and vinegar. Add salt and pepper to taste and set aside.
  • Add arugula to a large salad bowl. Top with sliced apples, pecans, goat cheese and red onion.
  • Slice chicken and add to the top of salad.
  • Pour over dressing and toss to combine.
  • Serve immediately.

Avocado Lime Ranch Dressing AND Spicy Salsa Ranch Dressing

Avocado Lime Ranch Dressing and Spicy Salsa Ranch Dressing

Have you ever found a recipe that, from the moment you taste it, you just know it will be your new best friend? Oh my word, that is precisely how I feel about today’s recipes. The combination of these two dressings takes this salad over the top! However, each dressing alone has so much potential. Independently, they could be great dips for chicken fingers, on tacos, or so much more.

Using a popular chicken sandwich restaurant as inspiration, we made our salad with lettuce, black beans, tomatoes, shredded cheese, red onion, sliced black olives, grilled chicken, and grilled steak and topped with fried tortilla strips. I used the Cilantro Lime marinade I recently posted to marinate the chicken and steak for two hours each.

Avocado Lime Ranch Dressing

Course Salad
Author Amye Melton

Ingredients

  • 2 ripe Haas avocados pulp scooped out
  • 1/2 cup mayonnaise
  • 1/4 cup white vinegar
  • 1/4 cup buttermilk
  • 1/4 cup freshly squeezed lime juice
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground cumin
  • 3/4 teaspoon dried dill
  • 1/2 teaspoon sugar
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon water to thin a bit

Instructions

  • You may use a food processor or blender. Start by placing the avocado pulp, mayonnaise, vinegar, buttermilk, lime juice, garlic powder, onion powder, cumin, dill, sugar, salt and pepper in container of the blending device you will be using.
  • Blend until smooth, scrapping down the sides occasionally with a spatula.
  • With lid on and blender running, slowly drizzle in the olive oil.
  • Then is the dressing needs to be thinned a bit, using the same process, drizzle in water 1 tablespoon at a time until you have reached the desired consistency.
  • Taste and adjust salt and pepper or any other seasonings, if desired.

Notes

Store in a jar in the refrigerator for an hour or two before serving.
Will keep up to 5 days in the refrigerator.  

Spicy Salsa Ranch Dressing

Course Salad
Author Amye Melton

Ingredients

  • 1 (1-ounce) packet Hidden Valley Spicy Ranch Salad Dressing Mix
  • 1 cup mayonnaise
  • 1/2 cup buttermilk
  • 1/2 cup jarred salsa

Instructions

  • Combine dressing mix, mayonnaise, buttermilk, and salsa in a bowl. Whisk to combine. Cover and refrigerate at least 30 minutes before serving. Keep refrigerated.

Broccoli Salad

Broccoli Salad with Blueberries and Apples

I have this overwhelming desire to purge all of the clutter in my house. However, the timing could not be worse. I have a shoulder injury, and surgery is scheduled for later this week. It reminds me of nesting before a baby. Except now, I want to start filling a huge dumpster.

When we cleaned out mama’s house, I wondered why in the world she would save some of the things she did. But, as it turns out, I have done the same thing.

Greg was once great at cleaning out. We would get up on a Saturday morning, and he would want to get rid of everything we had not used in a year. Things have indeed changed, though. I’m pretty sure he holds onto things more than I do now.

I want organization. I want those little clear bins with all like items in their place. I want pretty little labels on the containers, and I want it all done this week!

In my desire to organize, I also want to have a few easy recipes and freezer meals ready for Greg to prepare while I am on the mend. I do not doubt that he will be on top of his game, but if I can do a few things ahead of time, I will.

I have stocked the freezer with foods to grill. Greg loves grilling, but he would be okay with a big steak and nothing else. I, on the other hand, need a few vegetables. So, not only is the freezer ready, I have a few easy recipes for him to throw together.

This Broccoli Salad recipe is delicious. I originally saw this recipe on kristineskitchenblog.com, but changed it slightly by adding some mayo. It has a slight twist from the broccoli salad we all know and love, using fresh blueberries and apples for a wonderfully fresh taste. The dressing is sweet and tangy, making all of the ingredients come together nicely. It is excellent with anything grilled and makes a tasty side for sandwiches.

Broccoli Salad with Blueberries and Apples

Course Salad
Author Amye Melton

Ingredients

  • 3 to 4 cups fresh broccoli florets in bite-size pieces
  • 1 large crisp apple cut into bite-size pieces
  • 1 tablespoon fresh lemon juice
  • 1 cup fresh blueberries
  • 1/4 cup finely chopped red onion
  • 1/4 cup dried cranberries
  • 1/4 cup sunflower seeds
  • Dressing:
  • 1/2 cup plain Greek yogurt
  • 1/2 cup mayonnaise
  • 1/4 cup local honey
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons white wine vinegar
  • 1/2 teaspoon kosher salt
  • 1 tablespoon poppy seeds

Instructions

  • Prepare broccoli and place in a mixing bowl, set aside.
  • Cut apple and toss in 1 tablespoon of lemon juice. Add to broccoli along with blueberries, onion, cranberries and sunflower seeds.
  • In a small bowl whisk together the yogurt, mayonnaise, honey, lemon juice, vinegar, salt and poppy seeds. Pour over broccoli mixture and toss gently to combine.
  • Cover and refrigerate. Good for a couple of days in the refrigerator.

Thai Cucumber Salad (My New Obsession)

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