Roquefort and Toasted Pecan Dressing

Yield:
1 1/2 cups
Ingredients
  • 2 tablespoons fresh lemon juice
  • 1/2 cup plain yogurt
  • 1/4 cup olive oil
  • 1/4 cup packed fresh parsley leaves
  • 1/4 pound Roquefort or blue cheese, crumbled (about 3/4 cup)
  • 1/2 cup pecans, toasted lightly and cooled
Directions
  • In a blender blend together all ingredients with salt and pepper to taste until smooth.


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