It’s winter, I’ve had spring fever since January…and isn’t it amazing how a pound or two can creep up on you when you’re stuck in the house snacking on your Valentine’s candy?! Time for a green lunch.
Why can’t it be just a little sexy? How about a delicious turkey club without the bread? It’s a nice way to make a meal out of a salad and not feel deprived.
I made blue cheese dressing for the first time, by halving a recipe Nancy (Phurstluv) kindly provided on Chowhound, adapted from Fine Cooking. I’ve been wanting to try this since the summer. Here it is, halved, for those of you who are cooking just for you–or for two–as I often do!
BLUE CHEESE DRESSING
½ cup mayonnaise
¼ cup sour cream (I used Daisy Light)
a few splashes of half-and-half
1/3 cup crumbled blue cheese
(try Buttermilk Blue from Wisconsin–mmmmm–see link below)
1 clove garlic, run through garlic press
1 ½ teaspoons fresh lemon juice
¼ tsp. kosher salt
freshly ground black pepper
Yields 1 cup
Here is the original recipe:
About Buttermilk Blue: