Romaine With Apple, Pecans and Blue Cheese

By USA WEEKEND columnist Jean Carper

4.36 / 5

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⅓ cup blue cheese
2 tablespoons white vinegar
1 teaspoon Dijon mustard
⅓ cup orange juice
8 ounces plain non-fat yogurt
4 ½ cups hearts of romaine lettuce torn into pieces
1 large unpeeled apple chopped
1 Hass avocado cubed
½ cup red onions chopped
¼ cup toasted pecan pieces