- 1/3 cup well-shaken low-fat (1 1/2%) buttermilk
- 1/2 teaspoon Worcestershire sauce
- 1 teaspoon red-wine vinegar
- 1 1/2 teaspoons Dijon mustard
- 1 ounce (about 2 tablespoons) crumbled Roquefort or other blue cheese
- In a blender blend dressing ingredients until smooth and season with salt and pepper. Dressing may be made 3 days ahead and chilled, covered.