1 1/2 c. light olive oil (if allowed) or safflower oil
3/4 c. tomato juice (read label - no sugar)
3/4 c. tarragon vinegar
2 tsp. onion powder
1 1/2 tsp. seasoning salt
1 tsp. freshly ground pepper
1/4 tsp. dry mustard
1 clove garlic, mashed
1/4 tsp. artificial sweetener (or to taste - taste after you shake)

Put in quart jar and shake. Refrigerate. 3 cups of dressing.

SIMPLE WAY TO MAKE FRENCH DRESSING:

1 c. oil
1/2 c. vinegar
Salt
Freshly ground pepper