2 tsp. salt
1 tsp. sugar
1/2 tsp. pepper
1 tsp. paprika
1/2 c. vinegar or lemon juice
1 1/2 c. vegetable oil or olive oil
1 egg, raw (optional thickener)

Combine all ingredients except oil in a jar and shake well until egg is thoroughly blended. Add oil and shake again. Makes 2 cups. For creamy consistency, use a blender instead of shaking in a jar. This will also increase the volume of dressing to approximately 3 cups. Note: Paprika gives dressing a red - light orange color when whipped in the blender. If no color is desired, omit paprika. This will have a minimal effect on the flavor.

VARIATIONS:

Vichyssoise: Stir in 1/4 cup cold mashed potatoes. Add 2 teaspoons chopped chives or green onions and a dash of nutmeg. Serve on vegetables, meat or seafood salads.

Herb (garlic) - Add 2 teaspoons chopped parsley, 1/8 teaspoon powdered thyme, and 1/2 teaspoon oregano. For garlic flavor, add 1 to 2 cloves or crushed garlic to taste or 1/2 teaspoon garlic powder. If using garlic salt, substitute it for regular salt.

French: Add 1/4 cup catsup, 1 tablespoon chopped onions or chives and a dash of Tabasco.

Creamy: Beat in 1/4 cup cream until thick. Serve on chicken or potato salads.

Blue Cheese - Roquefort: Add 2 tablespoons of crumbled Roquefort cheese.