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We spent the last week on the road touring college campuses with Boy #4, which just so happen to be in some of the most beautiful areas of California. We thought the decision of which school he will ultimately attend would be easier once we visited; this was not the case. In the end, he will choose one but we really enjoyed visiting the different college towns and pondering the possibilities of him living in each one.
What is it about being away from home that makes you feel exempt from calories? I can tell you that this is a myth as I sit here in my yoga pants feeling like Jabba the Hut. One thing these towns all have in common are some incredible restaurants.
Luckily, the tours were walking tours and I’m not kidding when I say walking tours. It felt like we had covered 100 miles by the time we were done with our 4th campus tour in a week. We came home tired, sore, and ready to lighten things up. For me lightening up frequently involves salads. A vinaigrette is nice, but sometimes it just doesn’t cut it. I am a lover of creamy salad dressings. Making your own dressing at home using low fat dairy products, allows you to indulge the creamy dressing craving while eliminating a lot of the fat grams in the bottled variety.
Be sure to use a good quality Gorgonzola or any other blue cheese of choice.
I like to add some fresh chives to liven things up and lots of fresh ground black pepper.
Add the milk last and add as much as needed to make the dressing the desired consistency. Leave it a little thicker and it works perfectly as a dip for veggies, chicken strips, buffalo wings, or as a dressing for burgers. The dressing is best after it sits in the fridge for two or three hours.
Scroll down for the complete printable recipe and directions.
Heed this advice if college campus tours are in your future. Wear comfortable shoes, take water, and wear sunscreen. And, Moms, be sure there is some Kleenex in your bag. I found myself tearing up out of the blue when I would catch sight of the 6’3″ man walking ahead of me so completely ready to move into his future as a college student.
Light and Creamy Blue Cheese Dressing
Yield: Approximately 2 cups
- 1/2 cup light mayonnaise
- 3/4 cup light sour cream
- 1/3 cup gorgonzola or blue cheese crumbles
- 2 tablespoons chopped fresh chives
- 1 teaspoon white wine vinegar
- 1 teaspoon minced garlic
- 1/2 lemon, juiced
- salt and pepper to taste
- 1/4 cup reduced fat milk (more or less, as desired)
Mix all ingredients together adding as much milk as needed to obtain desired consistency. Cover and refrigerate for 2-3 hours before serving.