Instructions: Combine all ingredients; mix well.

Makes 1 cup

Note: If using green
beans, snow peas, broccoli or carrots, blanch in boiling water for 3 to 4 minutes or until tender-crisp; refresh under cold running water, pat dry and marinate for a few hours. To use as a salad dressing for Belgian endive, watercress or Boston lettuce, stir in 1/4 cup whipping cream, pour over greens and toss; serve immediately.

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