1 gallon jug regular mayonnaise (4 quarts)
1/2 (46 oz.) can regular tomato juice (Hunts, Campbell's, etc.)
2 lb. crumbled Roquefort or Bleu cheese (your favorite)
1 tbsp. garlic salt
1 (8 oz.) bottle Lea & Perrin's Worcestershire sauce
1/2 pint buttermilk (1 cup)

In a large mixing bowl, add mayonnaise. Next pour in 23 ounces of regular tomato Juice (1/2 of a large can) and stir this up. Next, add crumbled up Roquefort or Bleu Cheese. Add 1 tablespoon of garlic salt. Add a bottle of Worcestershire sauce. Then finally pour in 1/2 pint of buttermilk.

Mix all of this up with a wooden spoon. It will have a pale pinkish color to it (from the tomato juice).

Pour this mixture in to clean 1-quart glass Ball & Mason jars, seal them up and refrigerate overnight, and/or use when necessary. Keeps fresh when opened for about 3 weeks.

I have not found a better salad dressing than this recipe you have now!

Submitted by: P. Huber Hanes, III