Black & Blue Salad CarbsPerServing:20 Prep Time:15

Effort:Easy

Ingredients:

2 heads of butterhead lettuce 6 oz. Of cold leftover steak,thinly sliced

8 cherry tomatoes, sliced in half6 oz. Bleu cheese

10 tbs heavy cream 2 tbs mayonnaise

1 tbs vinegar (optional)

How to Prepare:

Beat the heavy cream and mayonnaise together in a small mixing bowl.

Crumble half the bleu cheese into the mixture (reserving the other

half for a garnish) and stir a few times. Add a drizzle of the

vinegar if it is too thick. Chill for at least two hours. (The

longer it chills, the more intense the flavor becomes.)

Slice the butterhead lettuce in wedges (or tear into pieces if you

prefer) and place on four salad plates. Pour the bleu cheese

dressing over the lettuce. Arrange strips of the cold steak (cold

filet is outrageously good in this dish!)and four cherry tomato

halves over the lettuce. Sprinkle the reserved bleu cheese on top.

Give each plate a grind of fresh pepper and serve immediately. 

 Blue Cheese Dip/Dressing CarbsPerServing:8g total

Effort:Easy

Ingredients:

4 ounces bleu cheese, crumbled 4 ounces sour cream

4 ounces mayonnaise1/8 teaspoon garlic powder 1/8 teaspoon onion powder

How to Prepare:

Mix ingredients and refrigerate ½ hour before serving. 

Great Blue Cheese Dressing CarbsPerServing:18g total

Effort:Easy

Ingredients:

16 ounces mayonnaise 1 container sour cream – (1 oz) (1 to 16)

12 ounces blue cheese – crumbledgarlic powder – to taste

1 dash vinegar finely chopped onion

How to Prepare:

Combine all the above ingredients for a great blue cheese dressing

that will really make salads more fulfilling. Enjoy.

NOTES : Carbs for sour cream, garlic powder and onion not included –

adjust accordingly. 

Blue Cheese Dressing 2 Serves:10

CarbsPerServing:8g total Effort:Easy

Ingredients:

4 ounces blue cheese – such as Roquefort ½ cup sour cream

½ cup mayonnaise1/4 teaspoon pepper 1 dash hot pepper sauce

¼ cup chives – minced

How to Prepare:

In a small bowl, break up the cheese with a fork and mash it

lightly, leaving some small chunks. Add everything else but the

chives and mix together thoroughly. Stir in the chives. Cover the

bowl tightly and store in the refrigerator up to a week.