Reviewed: Aug. 22, 2004

I tried this recipe the first time with my Bunco Group. It was such a hit! A nice change from the "sweet things" and everyone wanted the recipe. Since I have used it again and again and it is always well received. Very different!!!

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55 users found this review helpful

Reviewer:

BETSYGIRL

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Coarsegold, California, USA

Reviewed: Jan. 25, 2004

This was a very easy recipe to pull together, though I made a few adjustments. I used less than a full red onion (as it appeared 'overpowering') and I lightly tossed the red onion in the liquid before drizzling over the blue cheese. Lastly, we had some left over and the blending of flavors overnight was marvelous. If you have the time, I'd encourage making it at least 3-4 hours ahead of time. Very easy and lots of raves!

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54 users found this review helpful

Reviewer:

RUPERTPIPER

Reviewed: Aug. 30, 2005

This is a wonderful appetizer that is easy and colorful. Have tried this with other vinegar based dressings...including a classic Hozel tarragon dressing. But always use Maytag Blue cheese

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36 users found this review helpful

Reviewer:

chef101

Reviewed: Jul. 21, 2009

This is certainly a mature dish. I decrease the amount of red wine vinegar because it tends to start tasting like Italian dressing, which usually masks anything it touches.

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12 users found this review helpful

Reviewer:

LouisvilleHugger

Living In: Louisville, Kentucky, USA

Reviewed: Jun. 27, 2005

I cut back on the red onion, and cubed the blue cheese instead of crumbling. Was very good and easy to pull together. Would suggest making it several hours before serving as it taste better as the flavors blend.

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11 users found this review helpful

Reviewer:

2many2count

Reviewed: Aug. 15, 2005

You have to LOVE blue cheese - we do - but I thought this was a bit too much - it didn't go over well with company

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10 users found this review helpful

Reviewer:

Aspiring Chef Rita

Cooking Level: Expert

Home Town: Woodside, New York, USA

Living In: Linden, New Jersey, USA

Reviewed: Mar. 25, 2010

i got everything together to make it and spilled the whole container of dry mustard on the floor so i did without and it was great next time i will make with the mustard as you call for and it will be even better

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8 users found this review helpful

Reviewer:

joejoe

Cooking Level: Expert

Home Town: Lowell, Massachusetts, USA

Reviewed: Mar. 9, 2010

This is simply great - I have made it at least a dozen times for family and friends and there is never even a smidgen left.

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8 users found this review helpful

Reviewer:

DJL1023

Cooking Level: Expert

Reviewed: Mar. 15, 2009

Definitely an adult appetizer, I'll add more capers next time. Very rich, but the adults loved it.

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7 users found this review helpful

Reviewer:

Kathleen

Cooking Level: Intermediate

Home Town: Greenleaf, Wisconsin, USA

Living In: Mcminnville, Oregon, USA

Reviewed: Apr. 3, 2010

I made this the night ahead as others had said it was even better after it had sat overnight....but I ate the whole thing! I LOVE this. I doubled the lemon juice...and added more capers and onions..as these are all things my family loves.

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5 users found this review helpful