2Tbspfresh parsley minced5 g — or sub 1 tsp dried parsley
2Tbspfresh chives minced5 g — or sub 1 tsp dried chives
1Tbspfresh dill minced3 g– or sub ½ tsp dried dill
½tspgarlic powder
¼tspkosher salt
¼tsppepper
Instructions
For the creamy blue cheese dressing, combine all ingredients in a bowl and mix well with a whisk or fork. Pop in the fridge until you’re ready to use. It starts out nice and thick, so feel free to thin it out a littler with more vinegar or milk if you prefer. But without much fat in there, it tends to get a little watery the next day. This dressing is best the first day.
Toss everything together. Season with a good pinch of kosher salt and several cracks of pepper. Finish with fresh basil. If I’ve got room for it, I love to eat this with a warm, salted Joseph’s pita on the side, piling the salad on as I go.
Notes
MFP: Lillie Eats and Tells BLT chopped salad with blue cheese dressing