Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ¾ cup | Oil |
| 12 teaspoons | Sugar |
| 6 tablespoons | Vinegar |
| 6 tablespoons | Water |
| 1 dash | Pepper |
| 2 teaspoons | Mustard powder |
| 1½ teaspoon | Salt |
| 1 bunch | Green onions |
| 4 \N | Full stalks celery |
recipe by Merle Gutkin.
Put all above in blender or processor, whizz for a while, till you get an emulsion.....et voila......fabulous on green salad, or even just over a washed and shredded Romaine lettuce.
Be'Tay'Avon,(enjoy!)
Posted to JEWISH-FOOD digest Volume 98 #008 by lisamontag@... (Lisa Montag) on Jan 5, 1998