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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Tomato Salad with Creamy Blue Cheese Dressing Recipe

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This recipe for Tomato Salad with Creamy Blue Cheese Dressing is from The Moore Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Beefsteak Tomatoes, Salt, Pepper, Red Onions, Black Olives, Bacon Bits, Parsley

For the Dressing:
½ cup Mayonnaise, ¼ cup Sour Cream (or Greek yogurt), 2 Tbs Milk, at least 3oz or crumbled Blue Cheese, 2 tsp chopped Shallot, 1 finely chopped clove Garlic, 1-½ tsp fresh Lemon Juice, Salt, Pepper.
Directions:
Directions:
Make the dressing: Simply combine all the dressing ingredients except for the crumbled cheese and salt/pepper. Once smooth, gently stir in the cheese. Refrigerate several hours to overnight. Adjust seasoning with salt and pepper and add more milk if you want a slightly thinner dressing.

Cut the Tomatoes into thick slices and arrange on individual salad plates. Lightly season with salt and pepper. Top with sliced red onions, chopped black olives and homemade Creamy Blue Cheese Dressing. Garnish with bacon bits, parsley and more pepper, if desired.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
This is a classic Morton's salad. It's all about the dressing. We will not serve it unless the dressing is homemade. Beware that the dressing should be made well ahead of time.

 

 

 

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