Thursday, July 8, 2010

Creamy Blue Cheese and Tarragon Dressing

A classic dressing for an iceberg lettuce wedge or as a dipping sauce for buffalo hot wings this creamy dressing does not miss a beat. The added fresh tarragon gives this a lift in flavor that is distinctive but yet subtle and compliments anything you serve it with. I have written this recipe in the full fat version but if you have issues with full fat products then feel free to substitute reduced fat, never fat free, products in their place. A reduced fat product does have added carbohydrates so please read the nutrition labels before you use them. For me, if used in the portion controlled amounts, along with a reasonable meal plan for the day, there is nothing wrong with the amount of total fat in this dressing. But, since each of us is different and approaches in our diabetes control varies you can make the decision that best fits your plan. Serve this Creamy Blue Cheese and Tarragon Dressing with my Buffalo Chicken Tenders Salad as a wonderful light dinner or great lunch. I hope you enjoy.

Creamy Blue Cheese and Tarragon Dressing


3/4 cup sour cream
3/4 cup mayonnaise
1 tsp. white wine vinegar
1/4 tsp. white pepper
1/4 cup tarragon leaves, lightly packed
4 ounces blue cheese, crumbled

Place all ingredients, except the blue cheese, into the bowl of a food processor and pulse until smooth and tarragon has been incorporated. Add the blue cheese and pulse a few times to mix in but still have some texture. If you prefer a completely smooth and creamy style dressing continue to pulse until desired texture is reached.

Nutrition Facts
16 - 2 Tablespoon Servings
Amount Per Serving
Calories 125.0
Total Fat 11.8 g
Saturated Fat 3.5 g
Polyunsaturated Fat 2.4 g
Monounsaturated Fat 5.7 g
Cholesterol 13.8 mg
Sodium 176.2 mg
Potassium 51.8 mg
Total Carbohydrate 1.0 g
Dietary Fiber 0.1 g
Sugars 0.0 g
Protein 2.1 g

No comments:

Post a Comment