This recipe was created to accompany Romaine and Watercress Salad with Roquefort Buttermilk Dressing . Can be prepared in 45 minutes or less.
Recipe information
Yield
Makes about 1/2 cup
Ingredients
1/3 cup well-shaken low-fat (1 1/2%) buttermilk
1/2 teaspoon Worcestershire sauce
1 teaspoon red-wine vinegar
1 1/2 teaspoons Dijon mustard
1 ounce (about 2 tablespoons) crumbled Roquefort or other blue Ā cheese
Preparation
Make dressing:
In a blender blend dressing ingredients until smooth and season with salt and pepper. Dressing may be made 3 days ahead and chilled, covered.
