1 1/2 tbsp. safflower oil
1/2 c. vinegar
1 garlic clove, minced
1 tsp. paprika
1 tsp. dry mustard
2 tsp. grated onion
1 can chopped water chestnuts
1 tsp. parsley
1 dash dill weed

Combine all ingredients. Place in covered jar and refrigerate. When chilled, shake well and serve with green salad. Makes 2 cups.