Servings: 1 cup
Ingredients:
3/4 cup vegetable oil
1/3 cup Homemade Herb Vinegar
1 teaspoon dry mustard
1/8 teaspoon white pepper
1. In a screw top jar, mix all ingredients.
2. Cover and shake well.
3. Use 1/4 cup marinade for each 1 cup vegetables.
4. Toss to coat.
5. Cover and refrigerate three hours, stirring once.
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