I love cheese, pretty much any cheese. Blue cheese is one of my favorites. Paging through the June edition of Food Network Magazine, I found a recipe for a blue cheese dressing that I have to try! I sent my son to the store today, since I spent yesterday on the golf course (Thanks Alec). Imagine my disappointment when I apparently, left off the main ingredient, blue cheese. Time to regroup. The next recipe was for Green Goddess. Ok, I can make a version of this work, for the dressing, but I needed to improvise on the salad.
I enlisted my monther-in-law to help with the salad tonight, she loves to help and loved the opportunity to use the salad spinner. For the salad, I combined mixed greens and spinach, cucumbers, yellow tomatoes, avocado and fresh picked radishes from my garden! I know my husband like “protein” in his salad, so I cooked up 6 strips of bacon, pretty sure he would have preferred chicken, but I used what was convenient and quick and who doesn’t love bacon!
I had to play around with the recipe based on ingredients I had on hand, but overall I thought the dressing was great. I substituted creme fraise for mayo and I did not have tarragon. I can’t wait to try it again with a little more “green” in it!
- ½ cup sour cream
- ½ cup creme fraise (sub for Mayo)
- ⅓ cup of chives
- ⅓ cup chopped parsley
- ¼ avocado (my add to make it more green)
- ¼ jalapeno seeded (my add)
- ½ juice from 1 lemon
- 1 clove garlic minced
- salt and pepper to taste
- Use a blender to mix all together, add additional salt and pepper and or more lemon juice.