These retro blue cheese salad squares were a popular recipe in a 1950s edition of the Better Homes & Gardens New Cook Book.

Source: Better Homes and Gardens

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Credit: Shirley Cheng

Recipe Summary

prep:
15 mins
freeze:
4 hrs
stand:
5 mins
total:
4 hrs 20 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Beat cream cheese, mayonnaise, and 1 tablespoon lemon juice until combined. Stir blue cheese, celery, and salt.

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  • Beat heavy cream until slightly thickened. Fold heavy cream into blue cheese mixture.

  • Pour into 1-quart tray or pan; freeze firm. Before serving, let stand at room temperature 5 to 10 minutes. Cut in 1-inch cubes. Serve with assorted fresh or canned fruits--pears, peaches, pineapple, berries.

Nutrition Facts

202 calories; fat 20g; cholesterol 42mg; saturated fat 9g; carbohydrates 2g; mono fat 5g; poly fat 5g; sugars 1g; protein 4g; vitamin a 484.8IU; vitamin c 1.1mg; riboflavin 0.1mg; niacin equivalents 0.2mg; folate 10.5mcg; vitamin b12 0.2mcg; sodium 337mg; potassium 90mg; calcium 99mg; iron 0.1mg.
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