1 tsp dry mustard 1 tsp salt ¼ cup sugar 2 tsp grated white onion 1 cup cold (refrigerated) salad or olive oil 2 TBS red wine vinegar ½ tsp celery seed ½ tsp Paprika Mix mustard, salt and sugar into a small, deep bowl; add...

• 1 tsp dry mustard
• 1 tsp salt
• ¼ cup sugar
• 2 tsp grated white onion
• 1 cup cold (refrigerated) salad or olive oil
• 2 TBS red wine vinegar
• ½ tsp celery seed
• ½ tsp Paprika

1. Mix mustard, salt and sugar into a small, deep bowl; add onion to make smooth paste
2. Add the cold oil, dripping a little at a time beating constantly with electric beater; should become very thick; if too thick add a little red wine vinegar; repeat until all the oil and vinegar have been used
3. Stir in celery see and paprika to give a rosy color; cover and refrigerate in same bowl
4. Serve on avocado and grapefruit salad; also good on fruit salad of grapefruit sections, orange sections, pineapple chunks, white grapes, and mandarin orange slices

Yields 2 cups