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1/4 c. red wine vinegar
1/4 c. sliced green onions
2 garlic cloves
1 Tbsp. sugar
1 tsp. paprika
1 tsp. dry mustard
1/2 tsp. tarragon crumbled
1/2 tsp. thyme
1/2 tsp. oregano
1/4 tsp. ground pepper
1 c. vegetable or olive oil
1 lb. red onions, cut into
thin rings

Mix red wine vinegar, green onions, garlic cloves and
sugar in large non-aluminum bowl. Whisk in oil in thin stream.
Add onions and remaining ingredients and toss well. Cover and
refrigerate up to 7 days. Yields 3 cups.

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