Combine 1/2 cup salad oil, 1/3 cup garlic-flavored wine vingegar, 1 1/2 tsp. prepared horseradish, 1 tsp each basil and mint, crubled, and 1/4 teaspoon white pepper in a jar with a cover. Cover tightly, and shake well to blend. Shake again before using. Makes about 1 cup dressing. Enough for 4 quarts salad, 14-16 servings.
*Note: recipe may be halved, makng 2 quarts salad, to make 6 to 8 servings. Use with Macaroni Buffet Salad