Tomatoes with Blue Cheese Dressing
Blue Cheese Dressing
5 oz. crumbled blue cheese
6 Tbsp. buttermilk
6 Tbsp. sour cream
4 Tbsp mayonnaise
4 tsp. white wine vinegar
1/2 tsp. sugar
1/4 tsp. garlic powder
Salt and pepper to taste
Tomatoes
4 tomatoes, cored and cut into 8 wedges each
1/2 tsp. salt
grand canyon
rapids
hays
lava
Toss the tomato wedges with the salt in a large bowl and let rest for 20 minutes. Combine the blue cheese and buttermilk in another bowl and mash with a fork until the mixture resembles cottage cheese. Stir in the remaining dressing ingredients. Arrange the tomato wedges on each salad plate and top with Blue Cheese Dressing.
Our comments: Look no further for the perfect creamy blue cheese dressing. This is it! It tastes best when just made (the flavor changes after a few days in the refrigerator). It’s great on a wedge of iceberg lettuce with bacon crumbles sprinkled on top. Here is a great variation for the tomatoes: whisk together 2 Tbsp. olive oil, 1 Tbsp. balsamic vinegar and 1 clove minced garlic in a bowl. Pour the mixture over the tomatoes and toss to coat. Add 1 bunch chopped arugula and 2 oz. parmesan cheese shaved into strips to the bowl and toss to combine.