I promise this is the last of the ranch dressing recipes – I’ve almost finished it off. I like blue cheese dressing on salad or other vegetables. And many years ago, when I was a graduate student in Madison, Wisconsin, there was a restaurant (OK, it was really a bar that served food) that had a divine burger called the Plaza Burger.
It was the Plaza Tavern – a bit of a student dive – but oh those burgers and the famous sauce. As I recall it, it was a big juicy hand-shaped burger on a whole wheat bun, with grilled onions and “secret sauce”. It’s still on the menu. Of course, it was greasy and probably really bad for me – but I was young and invincible and it was sooo good.
Now I’m older, and a Plaza Burger would probably upset my stomach for weeks (though it might be worth a one time indulgence if I’m ever back in Madison). I recall that the special sauce was suspiciously like slightly tart blue cheese dressing. I bet I can make it with lean buffalo and this low fat ranch blue cheese dressing and drift back to Madison in the ‘60’s. In the meantime, I’m having it tonight on fresh tomatoes. Once you’ve made the ranch dressing, this is easy.
Ranch Blue Cheese Dressing
½ cup buttermilk ranch dressing
½ cup reduced fat crumbled blue cheese, divided
Put the ranch dressing and ¼ cup of the blue cheese in a food processor or blender and blend thoroughly. Put in a small bowl and stir in the remaining blue cheese. This makes 8 two-tablespoon servings at about 1.5 grams of fat/serving
I also made an impromptu fruity blue chicken salad to use up odds and ends of fruit and leftover chicken – here it’s packed for lunch. It’s about a quarter cup of the dressing, a cooked skinless chicken breast cut into one inch chunks, a chopped green onion, aging grapes (cut in half) and tired blueberries. This was 2 servings for me at about 4 grams of fat/serving.
The Perpetual Feast 
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