3/4 c. sugar
1/2 c. wine vinegar
1 tsp. salt
1 tsp. paprika
1 tsp. poppy seed
1 tsp. celery
1 c. Wesson oil

Mix in order, adding 1/2 cup oil at a time. Use electric mixer or eggbeater constantly until mixture becomes rather thick. Pour into jar and drop in a clove of garlic, if desired. Keep refrigerated at all times.

NOTE: This dressing is excellent for avocado and grapefruit salad.