1 can (10 3/4 oz.) condensed cream of celery soup
1/2 c. crumbled blue cheese
1/2 c. salad oil
2 tbsp. wine vinegar
1 tsp. dry mustard
1/8 tsp. pepper

In electric blender, combine ingredients; blend until smooth. Chill. Serve on salads. Makes about 1 1/2 cups.