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SPICY LEMON DRESSING

2 Tbs. grated lemon peel
1/2 cup lemon juice
2 cloves garlic, minced or pressed
2/3 cup salad oil
1 tsp. salt
1/2 tsp. ground coriander
1/2 tsp. ground cumin
1/2 tsp. each dry mustard and paprika
1 tsp. honey
1/8 tsp. liquid hot pepper seasoning

Shake in jar or stir well. Allow to stand at room temperature for
at least 1 hour to allow flavors to mellow before serving. Cover
and refrigerate for up to 3-4 weeks. Stir or shake before serving.
Makes 1 1/4 cups dressing.

In addition to salad greens, this dressing is also good on cold,
cooked bulgar or rice accented with nuts, raisins, chopped apple;
or or cold cooked vegetables such as broccoli, asparagus, green
beens or cauliflower.

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