---------- Recipe via Meal-Master (tm) v8.02
  Categories: Salads
       Yield: 1 servings
     1/4 pt Sour cream
     1/8 c  Tarragon vinegar
     1/4    Anchovy paste; tube
     1/8 ts Rosemary
     1/8 ts Oregano
       1    Garlic clove; fresh, mashed
     1/8 c  Sugar
     1/8 c  Tarragon vinegar
     1/4 c  Parsley; chopped
     1/2 c  Green onion; minced
   1 1/2 dr Green food coloring
            Salad greens
   Mix the mayonnaise and sour cream until well blended.
    Add the tarragon vinegar and anchovy paste and blend.
    Let stand in the refrigerator for an hour.  Blend the
   rosemary, oregano and fresh garlic with the sugar and
   vinegar and let this mixture stand an hour at room
   temperature. Combine the two mixtures and blen in the
   onion and parsley.  Add food coloring as desired.
    Store in glass jar in the refrigerator.  Use as
   needed. Makes about 1 1/2 qts. My changes:  I
   eliminate the tarragon vinegar in the mayo mixture,
   and use 1/4 cup tarragon vinegar in the herb mix. I
   use green onions (4 or 5) including tops.  I use 1
   clove of garlic, pureed. I use 1 to 1 1/2 cups of
   parsley.  I do not put any food coloring in the
   mixture. I do the salad dressing in my food processor.
    Even a friend of ours who NEVER eats salad, eats it
   at our house when I make this dressing!