1/4 cup water
2 tablespoons cider vinegar
1 tablespoon Dijon mustard
1 tablespoon chopped fresh or
1 teaspoon dried dill weed
2 teaspoons vegetable oil
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg

1 tablespoon chopped fresh or
1 teaspoon dried parsley flakes
1/4 teaspoon coarsely ground black pepper
1 teaspoon chopped fresh or
1/4 teaspoon dried basil leaves