Combine all ingredients; mix well. Makes 1 cup Note: If using green beans, snow peas, broccoli or carrots, blanch in boiling water for 3 to 4 minutes or until tender-crisp; refresh under cold running water, pat dry and marinate for a few hours. To use as a salad dressing for Belgian endive, watercress or Boston lettuce, stir in 1/4 cup whipping cream, pour over greens and toss; serve immediately. Typed in MMformat by cjhartlin@msn. Com