Recipe - Lemon And Honey Vinaigrette

One fourth cup Lemon juice
One fourth cup White vinegar
2 tablespoon Honey
1 teaspoon Salt
Plenty of ground black
pepper
1 Three fourths cup Corn oil

Combine the honey, lemon juice, and vinegar with the salt and pepper and
shake vigorously. If dressing is to be used immediately, you may want to
set the jar in warm water to help the honey mix more quickly. Add oil and
shake well.

Makes 2 One half cups.

NOTES : This is great with spinach, watercress, or avacado salads.

Recipe by: Catherine Harris: Cash From Your Kitchen

Posted to recipeludigest by "Valerie Whittle" catspaw@inetnow.net on Feb
5, 1998