Recipe by Kaarin
This is better than the stuff from the store. And it's quick. I got this recipe from my sister-in-law, who makes all kinds of wonderful homemade things.
Top Review by Cook In Southwest
Although I did substitute safflower oil for the canola oil and Splenda for the sugar, this is really an excellent recipe! I absolutely loved it. I used Grey Poupon mustard, as that was what I had on hand. I think French's would have probably been better (closer to the stuff from the "Good Old Days") but it worked out well. I think I'll probably use Dijon mustard in the future, as it is a tad bit less tangy. It's a matter of taste whether you like tangy or not-so, but this recipe really brought back memories of great salads back in the day. Good job!! I put this in my FAVORITES file folder.