1/2 c. honey
1 tsp. dry mustard
1 1/4 tsp. paprika
2 tsp. onion flakes
1 c. salad oil
1/4 c. vinegar
1 tsp. celery seed
Dash salt

Mix all ingredients thoroughly and refrigerate. Keeps 1-2 months. Can be put in a blender. Makes 1 1/2 cups.