In a large mixing bowl, combine Baby Bam, Emerilís Italian Essence, mustard, sugar, vinegar, and green onions, and whisk to combine.
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While continuing to whisk, slowly drizzle the oil into the vinegar mixture, little by little, until thoroughly combined.
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Serve immediately over salad or transfer to a nonreactive container, cover tightly, and refrigerate until ready to use, up to 1 week.
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Yield: About 1 1/4 cups