Combine and chill for an hour or longer. ,

Mix all ingredients together in bottle or jar. Shake well. Will keep in refrigerator for at least two weeks.

Mix dry ingredients. Add honey, lemon juice, vinegar and onion. Pour oil slowly into mixture, beating constantly. Serve with fruit salad.

In a blender or food processor combine the honey, mustard, garlic, lemon juice and vinegar. Process until well mixed, about 1 minute. With the motor running, add the canola (light) oil and sesame oil in a slow, steady stream, processing until the dressing is smooth, with a creamy texture. Store, covered, in refrigeration. the flavor […]

Beat egg well. Add seasonings; then beat well. Add 1/4 cup oil; beat until thick. Add the rest a little at a time. Last of all add the water. It can also be made using only the yolk.

In a medium-sized enameled (non-metallic) saucepan, bring vinegar, fruit, and lemon rind just to a boil. Pour into a crock or jar and let steep covered for 3 to 5 days. Strain through a cheesecloth, discarding fruit. Place a small amount of fresh fruit in the bottom of a clean, dry 1-quart wine bottle. Cork […]

Shake all ingredients in tightly covered container. ABOUT 1 CUP DRESSING; 75 CALORIES PER TABLESPOON..

Coarsely chop the dates in 1/2-inch pieces; set aside. To make the dressing: whisk together the zest, the juice, wine or vinegar, garlic, ginger and the salt and pepper. Next, whisk in the oil. Combine the vegetables with the dressing. Per serving: about 116 calories and 4g fat. California Date Administrative Committee

Mix cheese with a little hot water. Add remainder of ingredients and mix in blender or electric mixer. Refrigerate. Makes 1 1/2 qts. Can use pint of mayo. and half other ingred. If you like garlic as much as I do, add more. ENJOY! Once you try this, youll never buy bottled again!

In a bowl, whisk together mustard, vinegar, and salt to taste, add the oils in a stream, whisking;whisk until it is emulsified Stir in tarragon. Makes 1/2 cup. ( Fresh fields)