I recently posted that we had Tuna Steaks for dinner over the weekend, and to accompany the steaks we had a simple salad of iceberg lettuce and blue cheese dressing. I do not normally eat iceberg lettuce, because it really doesn’t have any nutritional value, but it was really great for a change, and let the dressing shine through!
I had some heirloom cherry tomatoes that I threw on the salad, and their sweetness with tanginess of the dressing, was a winner
I started by making buttermilk, I took some white vinegar and mixed in milk, then let it stand to thicken. While it was doing it’s magic, I mixed
Mix mayo, Greek yogurt, onion powder, garlic powder, lemon juice buttermilk, salt, pepper, parsley flakes and blue cheese
Let it hang out in the frig for a while and enjoy!
Blue Cheese Dressing
1 5 oz container of Greek yogurt
1/2 cup of buttermilk****
1/2 cup of mayo
1 TBSP garlic powder
1 TBSP onion powder
2 TBSP lemon juice
1 TBSP parley flakes
4 oz. blue cheese
***to make buttermilk, in a measuring cup and 1 tsp. of white vinegar, then add milk up to 1/2 cup, stir and let it sit to thicken
Combine all the ingredients and let it stand in the refrigerator for at least 2 hours before serving