1 tbsp. mayonnaise
1/4 c. Jennivine's White Wine Herbal Vinegar
1/2 tsp. crushed green peppercorns
3/4 c. Jennivine's Spicy Oil
2 tbsp. fresh chopped parsley

Combine all ingredients and mix well. Refrigerate until ready to use. Yield: 1 1/2 cups. This is hot and spicy. Good on pasta or rice salad with plenty of chopped, fresh vegetables.