PECAN SALAD DRESSING

Best if chilled several hours before serving.

1 cup chopped pecans
3/4 cup buttermilk
3 Tbsp balsamic vinegar
3 Tbsp sugar
2 green onions finely chopped
2 1/2 tsp salt
1/2 tsp white pepper
2 tsp paprika
1 clove fresh garlic, pressed
1 tsp fresh minced parsley

Combine all ingredients, mix well. Store in refrigerator.

Keeps for days or the shelf life of buttermilk you use.

From: Brenda Bumpas
Source: Texas Pecan Board