Blue Cheese Vinaigrette Archives

You know the old saying, “Don’t judge a book by its cover”? Well, that’s what I first thought after making this Outback Steakhouse blue cheese vinaigrette copycat recipe. I mean, heck, it isn’t the most attractive dressing ever. But then I poured it over my fresh homemade garden salad and thought “Yee haw! Now THAT’S good!”. Two great flavors (a classic vinaigrette and blue cheese) come together to make me one happy guy. Give me extra, because I really love this dressing!

Outback Steakhouse Blue Cheese Vinaigrette (Copycat Recipe)

Is There A Such A Thing as Too Much Blue Cheese?

As much as I am a fan of blue cheese, I actually have a ‘blue cheese limit’. I just cannot do the big chunks. That’s the beauty of making this Outback Steakhouse blue cheese vinaigrette copycat recipe at home. I got the blue cheese crumbles to be just my size. Perfect on a salad.

That Self-Control Thing

I used to bring a fru-fru bottle of dressing to the table when I had salads. You know, some fancy glass thing. The dressing looked pretty. The salad looked pretty. And next thing you know, the bottle’s half empty. It’s borderline embarrassing to admit, but it is the sign of a great dressing and salad. To try and help myself with this ‘problem’ I use little condiment cups instead. I fill a cup with the dressing in the kitchen. I keep the bottle of dressing in the kitchen. So in theory, I just use what’s in that cup. It’s a good-sized, normal serving of dressing.

However…. the kitchen’s not that far away…. And sometimes the dressing’s just so delicious (like this one) that I ‘accidentally’ wander back in and put a little more dressing into my cup.

I’m a work in progress, what can I say!

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This dressing is super-easy to make. You can use your store-brand Italian dressing mix if you want.

Good Seasons Dressing & Recipe Seasoning Mix, 4 ct…

Each packet makes 8 fl. oz. of dressing
Mixes up with vinegar, water and vegetable oil to…

Also make and devour my Outback Steakhouse Ranch dressing!

Copycat Outback Steakhouse Blue Cheese Vinaigrette

Outback Steakhouse Blue Cheese Vinaigrette (Copycat Recipe)

A totally different take on a blue cheese dressing.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 5

Total Time 5

Course Salad Dressing

Cuisine American

Servings

Calories 28 kcal

Equipment

Blender

Ingredients

1 packet Italian Dressing mix such as Good Seasons
2 tablespoons red wine vinegar
2 tablespoons balsamic vinegar
⅓ cup vegetable oil
2 tablespoons water
3 tablespoons blue cheese crumbles

Instructions

Place all but blue cheese into a small blender or a Mason jar. Pulse or shake a few times to combine.
Add the cheese crumbles and pulse or shake a few more times.
If dressing sits for a while before using, give it a quick stir or shake before serving.

Notes

Substitute gorgonzola for a creamier, milder dressing.

Nutrition

Calories: 28kcalCarbohydrates: 2gProtein: 1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.4gCholesterol: 4mgSodium: 89mgPotassium: 25mgSugar: 1gVitamin A: 40IUVitamin C: 0.04mgCalcium: 31mgIron: 0.1mg

Keyword copycat, salad dressing

Tried this recipe?Let us know how it was!

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Wedge and Cobb salads are always my favorites. I can throw either one together in no time at all with a variety of ingredient. Whatever I have on hand. If I’m in a hurry I might grab a simple oil-and-vinegar dressing out of the pantry. But if I have a spare minute or two I like to make my own. Like this blue cheese vinaigrette. Easy to make using ingredients I almost always have on hand. It packs that nice blue cheese tang, along with a little hit of mustard. It was perfect on my simple wedge salad.

I often shy away from mustardy dressings. They can be a bit too mustardy for me sometimes. I find myself cutting back on the amount of mustard at the least. Or I just go on to the next dressing instead. But this one intrigued me. The combination of mustard and blue cheese was not something I had tried before. So I dove in. And I made it exactly as written, without cutting back on the mustard. And I loved it! Yeah, it had that mustard hit for sure, but it was right where I needed it to be mustard-wise. I was happy!

Add A Little Smokiness

I like to use smoked pepper and salt when making this blue cheese vinaigrette. It adds a nice unexpected flavor. Subtle but definitely different than ‘normal’ salt and pepper. You don’t have to use smoked anything in yours. Regular ole salt and pepper work just fine. But if you happen to have the smoked stuff, use it. In fact, use it often. You’ll find that they can make a nice little change to any recipe.

I serve my dressings in squeeze bottles or sometimes dipping sauce bowls.

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Also try my bacon buttermilk dressing or roasted red pepper vinaigrettes on a wedge salad. For something different, make my balsamic smoked honey vinaigrette.