Dressing for Chicken, Tuna or Egg Salad

Yield: 1/4 cup. In a medium bowl using a fork, stir together all of the ingredients blending until smooth. Cover; refrigerate until ready to use. VARIATIONS: Some variations are more appropriate for one type of salad than another and are coded as follows: C=Chicken, T=Tuna, E=Egg. BARBECUE: Omit the lemon juice and add 1 tablespoon prepared barbecue sauce. (C) BASIL: Add 1 tablespoon minced basil and 2 tablespoons seeded, diced tomato. (C and E) BUTTERMILK: Substitute buttermilk for the sour cream and add 1 teaspoon minced scallions or chives. Just before serving, stir in 2 tablespoons fried, crumbled bacon. (C) CLUB: Add 1 tablespoon each diced avocado and seeded, diced tomato. Just before serving stir in 2 tablespoons fried, crumbled bacon. (C and E) HERB: Add 1 to 2 tablespoons minced fresh herbs, such as chervil, cilantro, dill, mint, parsley, tarragon, or a combination. (T, C and E) HORSERADISH: Add prepared horseradish to taste. (T and C) LEMON: Add 1/2 teaspoon minced lemon zest and 1 tablespoon minced chives or scallions. (T and C) NUT: Add 2 tablespoons chopped almonds, macadamias, pecans, or walnuts. (T and C) PICKLE: Add 1 tablespoon pickle relish or minced dill pickle. (T and E) VEGGIE: Add 2 tablespoos minced bell peppers, cucumbers, radishes, red onion. (T, C and E) WALDORF: Add 1 to 2 tablespoons each diced celery, green apple, walnuts and if desired, raisins. (C)