If you love blue cheese dressing but you wish there was a healthier version – this recipe is for you! It’s lightened up, with a perfect combination of tangy vinegar and blue cheese. And the best part is – it takes just seconds to make.
I’m kind of lazy about making my own salad dressing, even though I 100% know that almost all bottled dressings are full of junk. Like: not the healthiest oils, lots of fillers, additives, thickeners, gums, and lots of salt.
But unless it’s a simple vinaigrette, it’s a pain to make your own, right?
I always thought so, until I checked three different stores and could no longer find my favorite Blue Cheese Vinaigrette dressing. Anywhere.
So, after I panicked for a few minutes, I did what any good dietitian food blogger would do. I bought some blue cheese, pulled out my NutriBullet blender (so much better for small batches of salad dressing), and got right to work.
And I’ve gotta say – I nailed it with this recipe. It’s SO good, that I put it on everything. It’s positively heavenly on my favorite BLT salad. Or a plate of fresh sliced tomatoes. I’ve even added a drizzle to my turkey, tomato, and avocado sandwich. SO good.
I’m almost kind of embarrassed that I bought bottled blue cheese vinaigrette dressing for so long because this is so stupid simple to make. And it’s so much healthier and better for you. It’s just a handful of pantry staples (just remember to buy blue cheese) and about 30 seconds in the blender.
Healthier Blue Cheese Vinaigrette Dressing
- 5 tablespoons olive oil
- 3 tablespoons white wine vinegar
- 2 ounces blue cheese
- 1/4 teaspoon onion powder
- pinch sea salt and ground pepper
- 2 tablespoons water
- Combine all of the ingredients in a bullet blender or mini food processor and blend until smooth.
- Add extra water if a thinner consistency is preferred.
- Store leftover dressing in a small jar for up to three days.
Do you usually make your own salad dressing?