2 tsp. parsley flakes
1/2 tsp. basil leaves
1/2 tsp. tarragon leaves
1/4 c. water
3/4 c. oil
1/4 c. white vinegar
1 tsp. sugar
1/4 tsp. dry mustard

Measure parsley, basil and tarragon into pint jar. Add water; let stand 10 to 15 minutes. Add remaining ingredients. Cover tightly and shake vigorously. Store in refrigerator.