---------- Recipe via Meal-Master (tm) v8.02
  Categories: Dressing, Salad
       Yield: 12 servings
       3 tb Cider vinegar
       3 tb Honey
       6 tb Mayonnaise
       1 tb Dijon mustard
       1 tb Onion; finely minced
       2 tb Fresh parsley; chopped
            Pinch of salt
     3/4 c  Vegetable oil;olive & peanut
   Heat vinegar and honey in heavy small saucepan over
   low heat, stirring until honey dissolves (or use
   microwave).  Pour into bowl and cool. Whisk in
   mayonnaise, mustard, onion, parsley and salt.
   Gradually whisk in oil. (Can be prepared 3 days ahead.
   Cover and refrigerate.  Bring to room temperature
   before using.)
   NOTE: I usually make 2/3 batch.  Needs more salt than
   indicated above - about 1/4 tsp for the 2/3 batch.
   Best to consider parsley for the full batch to be
   about 1 1/2 tbs instead of the 2 indicated above.
   This is nice with a spinach/mushroom salad.
   Makes about 1 1/2 cups