1 1/3 ts Curry powder
1 1/3 ts Dry mustard
2 ts Cayenne
1 tb Dehydrated parsley
1 tb Dehydrated chives
1 ts Instant granulated garlic
1/4 c  Salt
1 tb White pepper
1    Lemon rind, chopped
1/3 c  Olive oil
1 c  White vinegar
2 1/2 qt Salad oil
1 1/4 qt Cider vinegar

Moisten instant granulated garlic, parsley and chives with 1/4 cup water.
To this add curry, mustard, cayenne, salt, pepper and lemon rinds. While
beating, first add olive oil, then vinegar. Chill well. Shake before
serving. Makes about 1 gallon.