Recipes that are delicious and that always work!

You know these recipes are delicious because if I didn't think that they were fabulous . . . I wouldn't be showing them to you. You can also be sure that these recipes work for the same reason! The rest is simply a matter of taste.

Friday, 15 May 2015

Creamy Cheddar Salad Dressing

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It's not quite salad weather yet, but it won't be long.  When the temperatures rise and the sun shines I love to make this delicious creamy dressing which we both really enjoy.  You can use low fat ingredients if you wish, which reduces the calorie count by about half.  (low fat mayo, sour cream and cheese)

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Do you ever get a hankering for iceberg lettuce?  I do.  It's the lettuce I grew up with.  I didn't know there were any other kinds, except for garden lettuce and that usually came with little gree slugs . . .  blech.  I was never impressed with that . . .  but as an adult I do enjoy garden lettuce.  I just clean it really well!

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Iceberg lettuce is the perfect base for this creamy dressing however.  In this salad the dressing is the star!  I like to sprinkle it with bacon bits . . .  today using bacon flavoured bits made from soy.  I like them myself, although I know not everyone does.

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You get the creamy dressing . . .  rich and well flavoured with cheddar, dripping down over the crispness of the iceberg  . . .  so delicious.  You can also use this dressing to make a tasty vegetable and pasta salad, or add some roasted chicken and or chopped boiled egg.  This dressing pretty much makes any salad.  I guarantee!

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*Creamy Cheddar Salad Dressing*
Makes about 1 1/4 cups or 300g

A delicious salad dressing which is lovely served over a wedge of icebery lettuce.   Sprinkle a few bacon bits on top and you have something which everyone will love. 

2 TBS olive oil
2 TBS white wine vinegar
1 1/2 tsp Dijon mustard
1 tsp sugar
1 clove of garlic, peeled and finely minced
125g of dairy sour cream (1/2 cup)
2 TBS good quality mayonnaise
4 ounces strong cheddar cheese grated (about 1 cup)
3 TBS finely chopped chives
fine sea salt and freshly ground black pepper to taste 

Whisk together the oil, vinegar, mustard, garlic, and sugar.   Stir in the sour cream, mayonnaise, grated cheddar and chives.  Season to taste with salt and pepper.  Let stand half an hour prior to using in order to allow the flavours to meld  Store any leftovers in the refrigerator and use within 4 days.  Bring to room temperature prior to using.


  1. Look beautiful Marie:)
    I love cheddar cheese!

  2. I grew up on Iceberg too!

    Nothing fancy in our home..I cannot say my parents were foodies..
    Looks good!

  3. I am sure we have very similar childhoods Monique! oxox


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