Reviewed: Feb. 16, 2009

I like avocados and I like blue cheese. But I was disappointed with the recipe because I felt that the taste of the blue cheese completely overpowered the avocado. I'm glad I just sprinkled the blue cheese on my salad because I enjoyed the remaining dressing much better as a dip with tortilla chips. I'd make this again in dip form without the blue cheese.

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gapch1026

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Reviewed: Feb. 22, 2005

I found this recipe too thick to blend in a blender...I added some vanilla yogurt to thin it down and it was still too thick for salad dressing. The flavor was ok. I will probably not make this again.

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MRSLJONES

Cooking Level: Expert

Home Town: Hinton, Alberta, Canada

Living In: Calgary, Alberta, Canada

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Reviewed: Jan. 18, 2005

I used Feta cheese instead of Blue Cheese for this and chopped a bit of an onion instead of using onion salt. This was good, but at first the consistency was more that of a dip no matter how much I blended it, so I had to add milk. I tasted it after adding a tiny bit, and decided that I would use it as a dip after all, instead of a dressing because I didn't think it'd taste good on my regular garden salad. Would be great for a taco salad, though!

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Cellie

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Reviewed: Aug. 21, 2004

I was out of dressing and had some avocados I needed to use, so I found this recipe! I didn't have a few of the items so I substituted mayo for sour cream, red wine vinegar for lemon juice, and feta cheese for cottage cheese. The only problem I ran into was it wasn't creamy enough for the blender to blend so I added a little bit of water and milk (if I'd have thought of it first I just would've added milk). I just finished my salad, it was deelicious!!

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