Makes 1 cup.

Serves 16; 1 tablespoon per serving.

3/4 c. acceptable vegetable oil
1/4 c. cider, red wine, balsamic or tarragon vinegar
1/4 tsp. freshly ground black pepper

Place all ingredients in a jar with a tight-fitting lid. Shake to blend. Refrigerate to store.

VARIATIONS:

For a slightly different taste, add any of the following combinations:

1/8 teaspoon paprika or dry mustard
1/4 teaspoon basil, tarragon or other salad herbs
1/4 teaspoon oregano and 1/4 teaspoon garlic powder
Pinch curry powder
Few grains red pepper, cayenne or a dash of hot pepper sauce