Instructions:

Rectory Roquefort Salad Dressing

Source: Our Daily Bread cookbook, published by the Women of Bruton Parish Church, Williamsburg, Virginia

This mild Roquefort dressing is delicious over torn spinach or any combination of mixed salad greens.

1 cup olive oil
2 ounces Roquefort cheese, crumbled
1/3 cup white wine vinegar
1/3 cup lemon juice
2 tablespoons drained capers
2 teaspoons granulated sugar (optional)
1/4 teaspoon salt
1/4 teaspoon garlic salt
1/4 teaspoon pepper

In a small bowl, gradually stir about half of the olive oil into the cheese until combined. Transfer to a screw-top jar. Add remaining oil, white wine vinegar, lemon juice, capers, sugar (if desired), salt, garlic salt, and pepper. Cover tightly and shake well. Chill in the refrigerator for at least 1 hour to blend flavors. Shake again before serving.

Makes about 2 cups.

Per 2-tablespoon serving: 134 cal., 15 g total fat (2 g sat. fat), 3 mg chol., 133 mg sodium, 1 g carb., 0 g fiber, and 1 g pro

Dietary exchanges: 3 fat

Blue Cheese Salad Dressing: Prepare salad dressing as directed except substitute 2 ounces blue cheese, crumbled, for the Roquefort cheese.