1 c. salad oil
2/3 c. white wine vinegar
1 tbsp. sugar
2 tsp. snipped fresh basil
1/2 tsp. paprika
1/4 tsp. dry mustard or 1 tsp. Dijon style mustard (opt.)
1/8 tsp. freshly ground black pepper

In a screw top jar, add all the ingredients, cover, shake well. Store in refrigerator for up to 2 weeks. Shake before serving. Yield: 1 1/2 cups.