Anonymous Fri Oct 07 11:22:45 2005

1/4 cup water

2 tablespoons cider vinegar

1 tablespoon Dijon mustard

1 tablespoon chopped fresh or

1 teaspoon dried dill weed

2 teaspoons vegetable oil

1/4 teaspoon pepper

1/8 teaspoon ground nutmeg

MIXED HERB VINAIGRETTE

1 tablespoon chopped fresh or

1 teaspoon dried parsley flakes

1/4 teaspoon coarsely-ground black

pepper

1 teaspoon chopped fresh or

1/4 teaspoon dried basil leaves

Shake all ingredients in tightly covered container. About 1/2 cup vinaigrette, 1 tablespoon per serving

VARIATION

MIXED HERB VINAIGRETTE

Substitute parsley for the dill weed and coarsely-ground black pepper for the pepper. Omit nutmeg. Stir in basil leaves.