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“I have played around with several recipes and I think this version is VERY close to the commercial product. I found that cider vinegar has an overpowering taste so I use red wine vinegar instead. I personally use Splenda instead of sugar. The Splenda creates a very slight aftertaste but that goes away after a couple of days in the fridge. I use seasoned salt as the sole dry spice as it seems to have a perfect blend for this recipe. I hope you enjoy it as much as I do.”
READY IN:
10mins
YIELD:
4 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine all ingredients.
  2. Whisk or blend until smooth.
  3. Shake well before serving.
  4. * - this is best after a day or two in the fridge to let the flavors meld.

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