Taking this one from my memory as I have lost the card that Margaret Clark made for me back in the mid-80s when we first enjoyed this dressing. We usually use it to dress a crisp romaine/spinach combo with mandarin oranges, toasted almond slivers, and chopped green onion; what I'm serving this New Year's Eve with Cheese Beer Soup, artisan breads, and leftover cakes I found in the freezer.
2 T sugar
2 T white vinegar
4 T salad oil
1 tsp almond extract
2 tsp salt
1/2 tsp white pepper (unless you don't mind the black flecks)
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