from Bob Salsman

Make way more than you think you’ll need, because if you don’t, you’ll have to go back to the kitchen and start all over again when the pasta is all gone and you still want more.

• ½ cup mayonnaise
• ½ cup sour cream
• 2 tablespoons red wine vinegar
• 2/3 cup sugar
• 2 tablespoons dill weed
• Salt and pepper to taste
• 1 pound spinach fettucine, cooked and drained
• ½ cup green onions, chopped
• 2 stalks celery, thinly sliced

Combine mayonnaise, sour cream, vinegar, sugar, dill weed, salt and pepper. Toss dressing with fettucine, onions and celery. Chill at least one hour, if you have the patience to wait that long.