1 cup vegetable oil
1/2 cup sugar
1/2 cup vinegar
1 tablespoon dried parsley flakes
2 teaspoons salt
1/8 teaspoon pepper
4 drops red pepper sauce
Shake all ingredients in tightly covered jar. Refrigerate no longer than 4 weeks. Serve on fruit or tossed salads.
1-1/2 cups (24 tablespoons).
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