Prep 10 mins
Cook 0 mins
From www.TopSecretRecipes.com This dressing is so phenomenal you'll wonder why you ever bothered with store bought dressing. It's simple yet you feel like you're dining at an expensive restaurant. I don't normally have buttermilk, but a quick tip from Joy of Cooking I do regularly is to throw in a splash of vinegar to the milk (does the trick and you don't have to go buy buttermilk). I don't know if this recipe is a good copycat of Lonestar's, but I do know you'll scarf down your salad. Recipe from Top Secret Restaurant Recipes 2 by Todd Wilbur. Thank you Todd!
- bleu cheese salad dressing
- 3⁄4 cup mayonnaise
- 1⁄2 cup buttermilk
- 1⁄4 cup blue cheese, crumbled
- 1⁄2 teaspoon granulated sugar
- 1⁄4 teaspoon ground black pepper
- 1⁄4 teaspoon garlic powder
- 1⁄8 teaspoon onion powder
- 1⁄8 teaspoon salt
- 1 head iceberg lettuce
- 1 cup blue cheese, crumbled
- 1 cup tomatoes, diced (large)
- Use an electric mixer to combine all ingredients for bleu cheese dressing in a medium bowl.
- Slice a head of iceberg lettuce into quarters through the stem end.
- Cut the stem off the wedges and arrange each one on a plate.
- Spoon about 1/4 cup of bleu cheese dressing over each lettuce wedge.
- Sprinkle 1/4 cup of crumbled bleu cheese over the dressing.
- Sprinkle 1/4 cup of diced tomato over the top and serve.
I LOVE the Lone Star bleu cheese dressing, it is the reason I go to that restaurant. I was a little skeptical, but this tastes VERY much like it. It is so good, and very easy to make. Also, I just used a wisk to mix everything, didn't bother using the hand mixer, and it worked out just fine.
This was even better three days after I made it. I was trying to stretch this to 8 servings, so I used equal amounts of mayo and buttermilk (so 3/4 cup of each). I had some green onions, so I minced a few up and added them instead of the onion powder. Really delicious, with an even more pronounced bleu cheese flavor after being refrigerated for a few days.
Tastes just like Lone Star's! My hubby loves to go to the Lone Star Steakhouse just for the dressing. He talks about it all the time. Well last week, he brought home some bleu cheese for me to make our own! So I used it with this recipe, not knowing if it would taste as good. I followed the recipe exactly, except that I didn't have buttermilk, so I did the vinegar in milk thing. I did use the mixer to mix. It came out really thick and creamy. The longer it sits before using the thicker it gets. We had it on crispy, cold iceberg lettuce with tomatoes. It was heavenly! Hearing my hubby's mmmm's and ohhhhh's as he ate, made it worth making! This recipe is a keeper! Thank you for posting it!