Yield: 4 servings
| Measure | Ingredient |
|---|---|
| ⅔ cup | Mayonnaise |
| 2 tablespoons | Vegetable oil |
| 2 tablespoons | Honey |
| 2 tablespoons | Half and half |
| 1 tablespoon | Prepared mustard |
| 1½ tablespoon | Fresh lemon juice |
| ⅛ teaspoon | Dry mustard |
| 1 tablespoon | Parsley; chopped |
| ⅛ teaspoon | Curry |
| 1 \N | Green onion; chopped |
| ½ teaspoon | Celery seeds |
| ½ teaspoon | Poppy seeds |
| ½ teaspoon | Sesame seeds |
| 2 tablespoons | Raisins |
| 2 tablespoons | Nuts, slivered almonds, etc |
| 2 teaspoons | Capers |
| 2 teaspoons | Black olives; chopped |
COMBINE AND MIX THOROUGHLY
OPTIONAL INGREDIENTS TO ADD
NOTE: You can garnish the greens to reflect your own intentions by combining common ingredients in an unusual way. A creative arrangement of olives and carrots could be mildly fliratious--or boldly suggestive, depending on how you slice them! Compose your salad to best express your desires, but keep it simple and make your own dressing, if possible. This recipe is a basic honey-lemon dressing whose variety is almost endless. Source: Cooking In The Nude--Quickies, c1984