This creamy, slightly tangy homemade blue cheese dressing sure is aptly named… it really does ‘fancy-up’ a salad.  With a lot of crunchy, fresh veggies on hand I decided to pile those high on top of a classic wedge salad.  Crunchy iceberg lettuce quarters flavored simply with the homemade dressing and the assortment of garden-fresh veggies: I used matchstick carrots, cucumbers, radishes and fresh chives.  Other ideas for the flavorful blue cheese dressing include a burger or chicken sandwich topping, a dip for crudites, or even a dollop on your next beet salad would be, well….fancy!

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Tagged: apple cider vinegar, blue cheese, blue cheese dressing, buttermilk, Cooking Light, Cooking Light magazine, dressing, fancy blue cheese dressing, fresh vegetables, homemade blue cheese dressing, homemade salad dressing, hot sauce, iceberg lettuce, mayonnaise, salad dressing, shallot, sour cream, wedge salad, Worcestershire sauce