I'm not Linda, but I have her recipe. I thought I'd go ahead and share it with you so you could make it Right Away, just in case she doesn't see this by the time you need Blue Cheese Dressing. It's the best I've ever had. I'm going to go ahead and post the ''story'' she had to go with it, so you know of her true culinary genius. ''Funny....I had a salad for lunch with my blue cheese dressing. The story goes is that there was a restaurant in Tiffin, Iowa where lots of people went after an Iowa game, and their blue cheese salad dressing was legendary. Their salads were enormous....they stood a leaf of iceberg lettuce up at the back of a salad bowl and filled that bowl full of chopped greens and dumped on easily half a cup of blue cheese dressing, made with Maytag Blue of course!!. Every time I went there I tasted the dressing and wrote down something I noticed about the dressing...Mayo based....sweet and sour, thin enough to coat every leaf, parsley...and a "bite"....horseradish. Finally my DH and friends said! That's IT!....here's the recipe...I recommend doubling it....or quadrupling!'' DonnÂs Delight 4 oz Maytag blue crumbled 1 cup of mayo ( I use Kraft) 3 oz ( about 1/3 cup) milk or cream 2 tsps sugar 2 tsps dried parsley 1 ½ Tablespoons lemon juice 1 ½ Tablespoons cider vinegar 1 Tablespoon fresh grated onion 2 Tsp Lee and Perrins worchestershire 1 tsp horseradish ½ tspoon garlic powder. Mix gently so as to leave some lumps, and serve over a green salad or on sliced tomatoes or cukes and onions or as a dip for raw veggies. Serves about 6 to 8

Nanny wrote: "So, when Natal, or I, or someone else added those cranberries or nuts to their recipes, it was not to disobey your request, but to show others how their recipes were prepared. It's very easy to omit ingredients from any recipe, which is what I presume these women expect you to do." Thank you for replying, I wasn't going to come back into the topic but it's been bothering me all day because all I did was jokingly say "Ick" to a food I don't like. What I notice here is that others have made rude comments about Miracle Whip, a food *I* use, but were they called out on their "rudeness" to me? No. Why is it ALWAYS me, especially when I go out of my way to let you all know I'm laughing, just as I would if you were sitting before me. I'm not laughig AT you, I'm laughing at an ingredient in food! I have to disagree with you about people adding the ingredients that I specifically asked NOT to be added. Just as everyone goes into other's topics and apologizes for "hijacking" it, this was MY topic, and MY question. I'm not saying this to be mean, but I was the one who wanted some recipes which do not use fruits and nuts. Unless it was a fruit salad. :) So yes, when I get a reply I expect it to be for ME, and others are more than welcome to chime in. It's no different than if you did a topic on the other forum asking for painting advice on any color EXCEPT black, and everyone replied showing you their black rooms. lol. So I don't see how it was wrong for me to RME when I got the recipes with fruits and nuts. When we do a topic asking a specific question, should others reply for the sake of themselves, or to answer the OP's question? Lastly, I cannot believe how the word "Ick" offended others when no offense was meant at ALL. You all don't know me, but I'm known as the "Peace maker". Sure, I get my feelings hurt just like everyone else does, and I hate arguments especially if they're so trivial as me laughing and saying "Ick." I find it extremely rude to correct people on something so minor especially when it's obvious there was no intent on insulting anyone. I said it good heartedly. Just as I said the word "Yankee." Others have been calling themselves Yankees on this board all the time, but when I say it, it's considered offensive? I just get the feeling that some people here, but not all and just a minority, love to nitpick and bicker with others ad nauseum. We were having a fun and fascinating conversation about sandwiches and Miracle Whip vs. Mayonaise, until... I even found a place that sells the Mayo the "southerners" here like that I can order it online. Now, as far as being southern, I think I said this before. Both of my parents were born and raised in southern Virginia, and moved here to Oklahoma after they married. My father is a graduate of VA. Tech. Every single person in my family except my brother and myself are from Virginia. My uncle had a tobacco farm. I grew up with parents dipping cornbread in Buttermilk. ICK!!!! lol. See? I'm laughing about it, I still laugh at it to my mom when she does it! It's not a derogatory term because it's FOOD. But if you were to serve it to me, I'd be polite and eat it and if I didn't like it, you'd never know. Talking about food tastes is one thing and to turn it into nasty, nasty personal insults is another. Which I know you didn't do. I do however take offense because you are insinuating I am not "sophisticated" because I don't like fruit and nuts in my sandwiches. What? You have no idea what I eat. BTW, if anyone even cares at this point, I decided to make some Vegetable Bars and Tuna Salad finger sandwiches. :)

Murphy, When I eat this salad, I sort of spread the dressing/topping around a bit when I have my portion on my plate. When on the rare occasions I have had some of this salad left over, I carefully remove it from the larger bowl and put it in a smaller container, cover and refrigerator. Just don't stir it up to blend the dressing with the salad! For a couple of days it is still just fine, but begins to "weep" and get watery after that. I was always told to spread the dressing completely to the edges to "seal" the salad from air. That is how the lettuce stays crisp and doesn't go limp. My family loves this salad and is about the only recipe with lettuce and fresh vegetables (that I have seen) that can be made ahead. For me, this recipe appeared in our church cookbook in 1979, so my versions pretty much follow this recipe: Twenty-four Hour Salad Use in of the following ingredients layered in a large glass bowl or casserole, layered in this order: chopped iceberg lettuce chopped fresh spinach leaves 1/2 package frozen green peas, thawed 1 small thinly sliced red onion 1/2 lb. crumbled, cooked bacon 2 chopped hard-cooked eggs, chopped 1/2 to 1 cup grated sharp or medium cheddar cheese Combine: 1/2 cup mayonnaise 1/2 cup sour cream opt. 1 TB sugar opt. 2 TB finely grated Parmesan cheese Spread over top evenly to seal in salad ingredients. Cover with plastic wrap and refrigerate up to 24 hours. Optional: top the creamy dressing with a sprinkle of paprika for some color. Teresa

I’m taking a Weight Watchers salad to Easter dinner. I made it a couple years ago and was requested to bring it again. Balsamic Asparagus and Cherry Tomato Salad 1 1/2 pound(s) uncooked asparagus (I used less and didn't measure and used some fresh green beans) 1 cup(s) fresh cherry tomato(es), cut in half (I used grape tomatoes) 1 Tbsp balsamic vinegar 2 tsp unsweetened orange juice 1/4 tsp minced garlic 2 Tbsp shredded parmesan cheese, fresh, such as Parmigiano-Reggiano 1/8 tsp table salt, or to taste 1/8 tsp black pepper, or to taste Snap tough ends off asparagus. I cut into 11/2 inch pieces. Cut green beans can also be used. Boil asparagus just until tender, about 3 minutes. Original recipe says 4-6 minutes. Plunge asparagus into a large bowl of ice water to stop them from cooking or just rinse with cold water. drain and place on a serving platter. Sprinkle tomatoes over top. In a cup, stir together vinegar, orange juice and garlic; season to taste. Spoon dressing over asparagus and tomatoes; toss, sprinkle with cheese and serve. I used less veg but the whole dressing recipe.