Recipe for cooking rectory roquefort salad dressing

Salad Dressings :: Salad Dressings for Vegetables

Rectory Roquefort Salad Dressing

Source: Our Daily Bread cookbook, published by the Women of Bruton Parish Church, Williamsburg, Virginia

This mild Roquefort dressing is delicious over torn spinach or any combination of mixed salad greens.

1 C. extra virgin olive oil
2 oz. Roquefort cheese, crumbled
1/3 C. white wine vinegar
1/3 C. lemon juice
2 Tbsp. drained capers
2 tsp. sugar (optional)
1/4 tsp. salt
1/4 tsp. garlic salt
1/4 tsp. pepper

In a sm. bowl, gradually stir about half of the extra virgin olive oil into the cheese until Mix togetherd. Transfer to a screw-top jar. Add remaining oil, white wine vinegar, lemon juice, capers, sugar (if desired), salt, garlic salt, and pepper. Cover tightly and shake well. Chill in the refrigerator for at least 1 hr. to blend flavors. Shake again before servings.

Makes approximately approximately 2 C..

Per 2-Tbsp. servings: 134 cal., 15 g total fat (2 g sat. fat), 3 mg chol., 133 mg sodium, 1 g carb., 0 g fiber, and 1 g pro

Dietary exchanges: 3 fat

Blue Cheese Salad Dressing: Prepare salad dressing as directed except substitute 2 oz. blue cheese, crumbled, for the Roquefort cheese.