1/4 cup Vegetable Oil
2 tablespoons Red Wine Vinegar
1 1/2 teaspoons White Sugar
1/2 teaspoon Dried Dill Weed
1/8 teaspoon Salt
1/8 teaspoon Onion Powder
1/8 teaspoon Garlic Powder
1/8 teaspoon Dry Mustard
1/8 teaspoon Ground Black Pepper
Preparation:
In a blender, combine the oil, vinegar, sugar,
dill weed, salt, onion powder, garlic powder, dry mustard and pepper.
Blend until smooth, cover and refrigerate until chilled.
